Dajaj mahshy (roast chicken with rice and pine (see dirs)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Rice, raw long grained; or |
| ;medium white rice | ||
| 4 | tablespoons | Butter |
| ½ | cup | Onion; finely chopped |
| Giblets of chicken; coarsely | ||
| ;chopped, (liver, heart and | ||
| ;gizzard) | ||
| 2 | tablespoons | Pine nuts; (pignolia) |
| 2 | cups | Water |
| 1 | tablespoon | Currants, dried |
| 2 | tablespoons | Salt |
| Black pepper; freshly ground | ||
| 4 | tablespoons | Butter; melted |
| 3½ | pounds | Chicken; whole |
| 3 | tablespoons | Yoghurt |
Directions
Name; Roast Chicken with Rice and Pine Nut Stuffing Place the rice in a sieve or colander and wash under hot running water until the water runs clear. Drain, and set aside.
In a heavy 3 to 4 quart saucepan, melt the 4 tablespoons of butter over moderate heat. When the foam begins to subside, add the onions and, stirring frequently, cook for 5 minutes, or until they are soft and transparent but not brown. Add the giblets and pine nuts and cook for 2 or 3 minutes. When the giblets show no trace of pink and the pine nuts are a delicate brown, stir in the rice and continue cooking until the grains glisten with butter. Add the water, currants, 1 tablespoon of the salt, and a few grindings of pepper.
Bring to a boil, reduce the heat to low, cover and simmer for 25 to 30 minutes until the rice has absorbed all the liquid in the pan.
Remove from the heat and with a fork stir in the melted butter.
Preheat the oven to 400 degrees (F). Pat the chicken thoroughly dry inside and out with paper towels, and spoon about 1 cup of the rice mixture into the cavity. (Set the remaining rice aside.) Lace the opening closed with skewers or by sewing it with a large needle and heavy white thread. Fasten the neck skin to the back with a skewer and truss the bird securely.
Combine the yoghurt with the remaining 1 tablespoon of salt and a few grindings of pepper and brush about half of the mixture over the chicken. Place the chicken, breast side up, on a rack in a shallow roasting pan. Roast in the middle of the oven for 15 minutes, then reduce the heat to 350. Baste the chicken with the remaining yoghurt mixture and roast for 1 hour more. To test the chicken for doneness, pierce the thigh with the point o fa small, sharp knife. The juice that runs out should be pale yellow; if it is tinged with pink, roast the chicken another 5 to 10 minutes.
Transfer the bird to a heated platter, remove the trussing strings, and let the chicken rest for 5 minutes or so for easier carving.
Fluff the reserved rice mixture with a fork, warm it over low heat, and serve it in a separate bowl.
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Time Life Series: Middle Eastern Cooking "circa '69" MMed by: earl.cravens@...
Submitted By EARL CRAVENS On 02-05-95