Name: Dijaj Ala Timman
Ingredients: 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

“Abba” is only a little word, and yet contains everything. It is not the mouth but the heart’s affection which speaks like this. Even if I am oppressed with anguish and terror on every side, and seem to be forsaken and utterly cast away from Your presence, yet am I Your child, and You are my Father. For Christ’s sake: I am loved because of the Beloved. So this little word, “Abba,” Father, deeply felt in the heart, surpasses all the eloquence of Demosthenes, Cicero, and the most eloquent speakers that ever lived. This matter is not expressed with words, but with groanings, and these groanings cannot be uttered with any words of eloquence, for no tongue can express them.

Martin Luther

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Femina, Meat, Femina1	4	servings

INGREDIENTS

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

INSTRUCTIONS

FOR THE RICE STUFFING
TO FINISH
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
Converted by MC_Buster.
NOTES : Roast Stuffed Chicken
Converted by MM_Buster v2.0l.

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