MACHBOUS AL DAJAJ

MACHBOUS AL DAJAJ Topping and stuffing:
2-3 cups chopped onion
2-3 tablespoons oil
3-4 tablespoons boiled split yellow peas
1 garlic clove, crushed with salt (optional)
1-11/2 teaspoons ground dried limes
1 teaspoon ground coriander and cumin
1/2 teaspoon cardamom powder
a pinch of turmeric
1/4 cup sultanas
2-3 tablespoons chopped fresh coriander (optional)
1/4 cup blanched and peeled almonds
2 boiled eggs

Paste used to coat the chicken:
3 teaspoons mixed Gulf spices
1/2 teaspoon black pepper powder
1/4 teaspoon lemon juice
1 large garlic clove
1/2 teaspoon salt
oil to fry the chicken a few threads of saffron soaked in 1/4 cup rose water
one medium chicken (900 g – 1 kg) thoroughly cleaned and washed

Spice used to boil the chicken:
2 -3 whole black pepper corns
1 cinnamon stick
3 whole cardamoms, partially opened
2 cloves
1 small onion, sectioned
1 garlic clove, sliced
1/4 teaspoon turmeric powder
2 dried limes, pricked

Other ingredients :
4-5 cups long grain Basmati rice, cleaned, washed and strained

3.Sprinkle with 1 tablespoon of rose water , pack to one side of the pot . Cover, allow to simmer for 2-3 min.
4.Now prepare the paste to coat the chicken. Crush the garlic to a pulp together with the ingredients listed to prepare the paste. Reserve 1/2 teaspoon.5.Rub the chicken inside and out with the paste. Pack its cavity with stuffing and eggs, keep the remaining stuffings covered, stitch the stomach. Tie both wings and both legs together.

6.In a medium size pot heat 3-4 tablespoons oil, fry the chicken until golden on each side. Add water to cover 3/4 of the chicken, bring to a boil, remove the formed froth. Add the ingredients listed to boil the chicken. Reduce heat.

7.When the chicken is cooked add salt, simmer for ten minutes, then remove.

8.In a medium size pot, add 2 tablespoons oil. Fry 2 tablespoons chopped onions and the reserved paste. Add the rice. Fry for 1 min. Add the strained boiled salted broth allowing 11/2 cups of broth for each cup of rice. Add the limes, stir, cover and simmer on low heat for at least 20 min.

9.Fluff with a large fork, bury the stuffing in one side of the rice. Place the chicken on top. Sprinkle with rose water.

10.Cover tightly and simmer, placing a metal sheet underneath the pot or place the pot in a warm oven for at least 30 min.

11.Serve the rice topped with the stuffing and chicken after removing the stitches, or preferably if the chicken is large, cut into 4 pieces. Cover the rice with the stuffing, placing the chicken pieces and whole eggs on top. Serve with Daqous (page -30).