Dijaj Ala Timman

Recipe Ingredients

		For The Rice Stuffing
1/2 cup	80g / 2.8oz	Basmati or good quality long grain rice
1 cup	62g / 2.2oz	Onion - chopped fine (small)
1/4 cup	23g / 0.8oz	Pine nuts or blanched and silvered almonds
30		Walnuts - chopped
1/4 cup	40g / 1.4oz	Sultanas - (or white raisins)
1/2 teaspoon	2.5ml	Baharat or allspice
160		Water
		Black pepper and salt to taste
		To Finish
1		Chicken
		Freshly ground black pepper to taste
35		Melted butter or ghee
80		Water or light stock

Recipe Instructions

CLEAN and wash the rice until the water runs clear. Drain well. Heat ghee in a pan. Add onion and fry gently until transparent. Stir in pine nuts or almonds, walnuts and rice and fry for five minutes, stirring often. Add sultanas, baharat, water, salt and pepper to taste. Stir well. Cover and cook on low heat for 10 minutes until all the water is absorbed. Remove from heat and cool. Clean chicken and wipe dry with paper towels. Fill cavity with rice stuffing and truss. Rub the chicken with salt and pepper.

Melt butter or ghee in a baking dish. Place the chicken in it and baste well with the butter or ghee. Add water or stock to the baking dish and roast the chicken in a moderately hot oven for two-and-a-half hours, basting often with juices in the dish. Serve the chicken, cut into portions, with the stuffing piled in the center of the platter. Juices in the baking dish may be skimmed, diluted with a little stock, brought to the boil and served separately in a jug

Source:
Tarla Dalal

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