Iraqi feast dish · Whole chicken
Dajaj Mahshi Recipe (Iraqi Stuffed Roast Chicken)
Par-cook the rice. Stuff loosely. Simmer then roast.
Recipe by Farwa ZeeshanTested in the NineFoods home kitchenDajaj mahshi is a whole chicken stuffed with spiced rice, almonds and raisins, gently simmered then roasted until golden, a centrepiece for Eid and family feasts. It goes wrong when the stuffing is raw in the middle or the chicken dries out. The fix is part-cooking the rice, stuffing loosely, simmering the chicken first and finishing in a hot oven.
The 3 laws of dajaj mahshi
Why this recipe works
Raw rice
Raw rice won't cook inside the bird.
Pack tight
Rice expands and can burst the skin.
Roast only
Simmering keeps the meat moist.
Shopping and prep list
Ingredients
Chicken
Rice stuffing
The NineFoods stuffed chicken gauge
Is it cooked through?
Pierce the thigh and check the stuffing centre.
Method · 4 stages
Step by step
Stuffing
- Fry onion and mince in ghee with spices, add par-boiled rice, nuts and raisins; cool.
Stuff and truss
- Rub chicken with spices, stuff loosely and sew or skewer closed.
Simmer
- Simmer chicken in water with loomi, cardamom and onion halfway up the bird.
Roast
- Brush with ghee and roast until golden. Use the gauge above.
Chef's troubleshooter
What went wrong? Pick the symptom
Why
Rice not par-cooked or packed tight.
Fix next time
Par-boil rice and stuff loosely.
Why
Roasted too long.
Fix next time
Simmer first and roast only to colour.
Why
Overstuffed.
Fix next time
Leave space for the rice to swell.
Why
Under-seasoned.
Fix next time
Season both the chicken and the stuffing well.
Swap smart
Ingredient roles and substitutes
| Ingredient | Job in the dish | Swap with |
|---|---|---|
| Whole chicken | Main | Poussins, cook 30 minutes less |
| Beef mince | Stuffing | Leave out for rice-only stuffing |
| Almonds | Crunch | Pine nuts |
| Simmer then roast | Moist meat | Roast covered at 180 C for 1.5 hours |
After the meal
Serve, store, reheat
Serve with
Extra spiced rice, salad and yogurt.
Store
Fridge 3 days; store stuffing separately.
Reheat
Covered in the oven at 170 C with a splash of stock.
How we tested this recipe
Tested in a home kitchen, not a studio
Recipe developed and tested by Farwa Zeeshan, who cooks and tests every NineFoods recipe on a regular home stove.
- Cooked from start to finish with the exact quantities above for 6 servings, using both the metric and US cup measures.
- Every one of the 4 stages was timed at the stove; heat levels and the 'look for' cues are what we saw in the pan.
- The doneness check (is it cooked through) and the troubleshooter come from batches that went wrong, and how we fixed them.
- Reheating and storage advice was checked on leftovers, not guessed.
Keep cooking
Related recipes and guides
Quick answers
Dajaj Mahshi FAQ
What is dajaj mahshi?
Arabic stuffed chicken, filled with spiced rice, nuts and raisins.
Do I need to cook the rice first?
Yes, par-boil it so it finishes inside the chicken.
Why simmer before roasting?
It cooks the chicken and stuffing gently and keeps the meat moist.
When is it served?
For Eid, Ramadan and family feasts.