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Jaj Mahshi, a Jordanian culinary delight for 4, entails tender chicken stuffed with a fragrant mixture of spiced rice, ground meat, and pine nuts. Slow-cooked to perfection and bursting with savory flavors, this dish embodies Jordan’s rich gastronomic heritage and is often a star at gatherings, echoing the warmth of Jordanian hospitality.
- Soak the Rice:
- Soak the two kinds of rice in cold water for 30 minutes.
- Clean the Chicken:
- Clean the chicken with vinegar, water, lemon, and flour, and scrub twice until fully clean.
- Rinse, then pat dry with a single-use paper towel, marinated with black pepper, cinnamon, mixed spice, and olive oil.
- Rub with a garlic clove and rosemary, then add the salt before you put it into the oven to avoid drying it out.
- Prepare the Stuffing:
- Start working on the stuffing. Finely chop the onions and sauté in oil until transparent.
- Add the ground meat and allow it to cook. Add cinnamon, black pepper, salt, and mixed spices to the meat. Continue stirring on low heat until the meat is cooked.
- Add presoaked rice to the meat and mix well. Immerse in chicken stock and cook on high heat until the water evaporates from the top. At this point, lower the heat and let the rice cook slowly for about 15 minutes until half-cooked.
- Stuff the Chicken:
- Make sure the chicken is cleaned from the inside, and begin stuffing it with the rice mixture, both inside the chicken and inside the skin.
- Rosemary
- 1 whole chicken
- 1 tbsp. salt
- 1 tbsp. black pepper
- 1 tbsp. cinnamon
- 1 tbsp. mixed spice
- Olive oil
- 2 onions
- 1⁄2 kg ground beef
- 2 cups rice (1 cup medium grain rice, 1 cup American rice)