Jaj Mahshi (Rice Stuffed Chicken)

Ingredients

• 2 chickens, 1.36 kg (3 lb) eachchickens, cleaned and patted dry
• 60 ml (¼ cup)olive oil
• Juice of 1 lemonlemon
• 1 tbspseven-spice blend
• 1 tbspall-purpose poultry seasoning
• 2 tspsmoked paprika
• 2 tspgarlic powder
• 1 tspturmeric
• To taste (the cook's usual amount is 2 tsp salt and 1 tsp pepper)salt and pepper
• 190 g (1 cup)basmati rice
• 227 g (½ lb)minced beef
• 1 tbspolive oil
• 1onion, finely diced
• 1 tbsp, dividedseven-spice blend
• To tastesalt and pepper
• 1 tbspghee
• 355 ml (1½ cups)water or stock
• 40 g (⅓ cup)toasted flaked almonds or pine nuts

Instructions

1. 1

   Marinate the chicken

   Clean and pat the chickens dry, then marinate them as early as possible; overnight is the cook's usual approach.

2. 2

   Mix the marinade

   Combine the spices listed for the marinade with the olive oil and lemon juice. If the mixture is too thick, add a little more olive oil; adjust the seasonings as needed to make a paste.

3. 3

   Season the chickens

   Rub the marinade over the outside and inside of both chickens, and beneath the skin, spreading it evenly.

4. 4

   Start the filling

   Leave the chickens to marinate while you prepare the hashweh, the rice and meat filling.

5. 5

   Cook onion and beef

   Heat the olive oil with the diced onion in a pot and cook until the onion is translucent. Add the minced beef and break it up finely as it cooks, avoiding large chunks.

6. 6

   Season the beef

   Add ½ tbsp of the seven-spice blend, salt and pepper. Stir and cook the beef through, then set it aside.

7. 7

   Season the rice

   Rinse the rice and season it with the remaining ½ tbsp seven-spice blend, salt and pepper. Stir, then add it to the pot with the beef and the ghee.

8. 8

   Part-cook the rice

   Stir in the water or stock and bring to a gentle boil. Cover and simmer for about 15 minutes, until the rice is a little over three-quarters cooked but still slightly chewy; it will cook further in the oven.

9. 9

   Fold in the nuts

   Let the filling cool slightly, then gently fold in the toasted almonds or pine nuts.

10. 10

    Stuff the chickens

    Fill each chicken cavity with the rice mixture. Fold the skin over the opening and secure it with a toothpick or skewer if needed; remove it during cooking or afterwards.

11. 11

    Prepare the dish

    Arrange the stuffed chickens in a baking dish and pour 240 ml (1 cup) of water into the bottom to help keep them moist.

12. 12

    Cover the chickens

    Cover the chickens with parchment paper, then cover the whole baking dish with aluminium foil.

13. 13

    Roast until cooked

    Roast in an oven at 230°C (450°F) for 1 hour, then reduce the temperature to 200°C (400°F) and roast for another hour. Check the thickest part of the chicken for an internal temperature of at least 74°C (165°F). Once cooked, remove the foil and parchment and broil for a few minutes to caramelise the skin.

14. 14

    Serve the chicken

    Transfer the chickens to a serving platter. If you like, garnish with lemon slices, pomegranate seeds and parsley. Serve with salad and yoghurt.

What is Jaj Mahshi?

Jaj Mahshi means stuffed chicken, and this Arab-style dish pairs roasted poultry with a rice filling known as hashweh. The filling combines rice, minced beef and warm spices, with toasted nuts for a contrasting finish.

This version roasts two marinated chickens over a little water, then briefly browns them uncovered. Part-cooking the rice first helps it finish inside the chicken without turning the filling to mush.

Nutrition and macros by portion

The nutrition label shows one serving as written: 930 calories, 68g protein, 46g carbs, 56g fat.

The rice supplies most of the carbohydrate, while the chicken and minced beef contribute much of the protein. Chicken skin, olive oil, ghee and nuts bring much of the fat; serve a moderate portion with a generous salad and yoghurt to round out the plate.

The marinade and spice blend

Marinade paste: Olive oil, lemon juice and the spices coat the chicken with a savoury, aromatic layer. Rub it under the skin as well as over the surface so the seasoning reaches more than just the outside.

Marinating time: The method recommends preparing the chickens the night before, giving the seasoning time to sit on the meat. If you are short on time, marinate while you prepare the filling.

Building the hashweh

Fine beef: Break the minced beef into small pieces as it cooks with the onion. A fine texture makes the filling easier to spoon into the cavity and distribute through the rice.

Rice and ghee: Season the rinsed basmati before adding it to the meat, then stir in the ghee. The rice should remain slightly firm after its stovetop simmer, since it continues cooking in the oven.

Getting the rice texture right

Gentle simmer: After adding the water or stock, bring the pot just to a light boil, cover it and simmer for roughly 15 minutes. Avoid cooking the rice fully at this stage, or it may become too soft by the end of roasting.

Toasted nuts: Fold the nuts into the filling after it has cooled slightly. This keeps them from being stirred too roughly and adds a little crunch against the tender rice.

Stuffing and roasting safely

Leave room: Fill the chicken cavities without compressing the rice tightly. A loosely packed filling has room to heat through as the chicken roasts.

Temperature check: Roast for 1 hour at 230°C, then 1 hour at 200°C, and check the thickest part of the chicken reaches at least 74°C. If using a skewer to hold the opening closed, remove it during cooking or once the chickens are done.

A golden finish and serving ideas

Uncover to brown: Keep the chickens covered for the main roasting time, then uncover and broil briefly to caramelise the skin. Watch closely during broiling, since the surface can colour quickly.

On the table: The recipe suggests lemon slices, pomegranate seeds and parsley as optional garnishes. Salad and yoghurt make fresh, cooling accompaniments to the rich, spiced rice and roast chicken.

Recipe notes & tips

• Marinate the chickens the night before if you can, as suggested in the method.
• Rinse the basmati rice before seasoning it for the filling.
• Break the beef into fine pieces so it mixes evenly with the rice.
• Keep the rice slightly chewy after its 15-minute simmer; it will cook further inside the chicken.
• Use a thermometer at the thickest part of the chicken to check for at least 74°C.
• Stay close while broiling so the skin browns without burning.

Variations

• Use stock: Choose stock instead of water to simmer the rice for a fuller savoury flavour.
• Choose pine nuts: Swap the flaked almonds for toasted pine nuts in the filling.
• Add pomegranate: Scatter pomegranate seeds over the platter for a tart, juicy garnish.
• Change the garnish: Finish with lemon slices and parsley if you prefer a simpler topping.
• Serve with yoghurt: Add yoghurt alongside the chicken to contrast with the seasoned rice.

Common mistakes to avoid

• Overcooking the rice first: Stop while it is still slightly chewy, as it continues cooking in the chicken.
• Leaving beef in chunks: Break it up finely in the pot so it is easier to combine with the rice.
• Packing the cavity tightly: Fill it gently so the stuffing has room to heat through.
• Skipping the water in the dish: Add 240 ml (1 cup) to the baking dish as directed to help keep the chicken moist.
• Judging doneness by time alone: Check the thickest part reaches at least 74°C before serving.
• Broiling unattended: Watch the chicken closely during the final few minutes to prevent scorching.

How to store

Refrigerate leftover chicken and rice promptly in an airtight container and use within 3–4 days. Reheat portions until steaming hot throughout; add a splash of water when reheating the rice if it seems dry.

Frequently asked questions