Dajaj mahshy (roast chicken with rice and pine (see dirs)

Yield: 4 servings

Measure Ingredient
1 cup Rice, raw long grained; or
\N \N ;medium white rice
4 tablespoons Butter
½ cup Onion; finely chopped
\N \N Giblets of chicken; coarsely
\N \N ;chopped, (liver, heart and
\N \N ;gizzard)
2 tablespoons Pine nuts; (pignolia)
2 cups Water
1 tablespoon Currants, dried
2 tablespoons Salt
\N \N Black pepper; freshly ground
4 tablespoons Butter; melted
3½ pounds Chicken; whole
3 tablespoons Yoghurt

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

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