Mahshee literally means stuffed or filled and this recipe is simply one
of the most delicious I have come across. While it is a traditional
barbecued dish, I have added extra spices and more ingredients to further
enhance its flavor and appeal to the taste buds of today.
After it is cooked, traditionally, it is served on a large stainless
steel tray which has been lined with ra-gagg
bread. The bread absorbs
some of the juices, thus giving it a flavor of its own. The chicken
must be eaten hot, accompanied by salad, lemon wedges and yoghurt.
Eaten with the right hand, the bones all discarded with the left.
1 fresh chicken with skin
1 x 3" (8cms) piece of ginger
1/2 teaspoon turmeric
2 teaspoons bezar
salt to taste
1/4 cup lemon juice
1 can chick peas drained or 1 cup yellow split peas, boiled and drained.
3 tablespoons loomi
1 tablespoon tomato paste
1/2 cup peeled almonds
1/2 cup raw cashews
3/4 cup raisins
1/4 cup pine seeds
3 hard boiled eggs
4 onions thinly sliced
1/4 teaspoon black pepper
1/4 teaspoon ground cinnamon
1 teaspoon ground cardamom
1 teaspoon saffron
salt to taste
Grind the ginger, garlic, turmeric, bezar, salt and lemon juice
together. Clean the chicken and pierce it, then rub the ground mixture
into the skin. Leave for 15 minutes. Meanwhile, prepare the remaining
ingredients as follows:
Put saffron in a little water and leave to soak. Fry onions, cashew,
pine nuts and almonds until all slightly brown, add remaining ingredients
except the eggs and saffron. Add 1/4 cup water and stir. Stuff the
chicken with the mixture, cut the eggs into pieces and add.
Line a large aluminum rice pot with aluminum foil and place stuffed
chicken on top, pouring any remaining marinade over the top. Pour
saffron over and cover the chicken with more foil. Cook over hot coals
on a barbecue, putting more hot coals on top of the lid and leave for
35-40 minutes. Remove coals from lid and check, turn the chicken and
cook until done, adding more coals when necessary. Serve with ra-gagg bread.