• Prep Time:
  • Cooking Time:
  • Serves: 4 servings

Dijaj Ala Timman

  • Recipe Submitted by on

Category: Meat

 Ingredients List

  • ---------------------------FOR THE RICE STUFFING---------------------------
  • 1/2 c Basmati or good quality long
  • -grain rice; (100 g)
  • 1/4 c Ghee; (50 g)
  • 1 sm Onion; chopped fine (50 g)
  • 1/4 c Pine nuts or blanched and
  • -silvered; (40 g)
  • ; almonds
  • 30 g Walnuts; chopped
  • 1/4 c Sultanas; (or white raisins)
  • ; (50 g)
  • 1/2 ts Baharat or all spice; (2 g)
  • 160 ml Water
  • Freshly ground black pepper
  • -and salt to
  • ; taste


1 Chicken; (900 g)
Salt to taste
Freshly ground black pepper
-to taste
35 g Melted butter or ghee
80 ml Water or light stock

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 centre 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

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