Dajaj Mahshy (roast Chicken With Rice And Pine (see Dirs) Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 cup: Rice, raw long grained, or
2 cup: Water,
, medium white rice
1 tbsp: Currants, dried
4 tbsp: Butter,
2 tbsp: Salt,
1/2 cup: Onion, finely chopped
Black pepper, freshly ground
Giblets of chicken, coarsely
4 tbsp: Butter, melted
, chopped, (liver, heart and 3 1/2 lb Chicken; whole
, gizzard)
3 tbsp: Yoghurt,
2 tbsp: Pine nuts, (pignolia)
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.
53 of 116
Time Life Series: Middle Eastern Cooking "circa 69"
MMed by: earl.cravens@salata.com
Submitted By EARL CRAVENS On 02-05-95
Source from luhu.jp
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.
53 of 116
Time Life Series: Middle Eastern Cooking "circa 69"
MMed by: earl.cravens@salata.com
Submitted By EARL CRAVENS On 02-05-95
Source from luhu.jp