Jaj Mahshi Rice Stuffed Chicken

Name: Jaj Mahshi Rice Stuffed Chicken
Prep time: 45 min
Cook time: 120 min
Total time: 165 min
Cuisine: Middle Eastern
Ingredients: 2 whole chickens, approximately 3 lbs each, cleaned and patted dry; 1/4 cup olive oil; Juice of 1 lemon; 1 tbsp 7 spice; 1 tbsp all-purpose poultry seasoning; 2 tsp smoked paprika; 2 tsp garlic powder; 1 tsp turmeric; 2 tsp salt; 1 tsp black pepper; 1 cup basmati rice, rinsed; 1/2 lb ground beef; 1 tbsp olive oil; 1 finely diced onion; 1 tbsp 7 spice, divided; Salt and pepper to taste; 1 tbsp ghee; 1.5 cups water or stock; 1/3 cup toasted slivered almonds or pine nuts

Recipe by Jordan Avery · Updated May 2026

Chicken

A tender chicken stuffed with fragrant, spiced rice and savory beef—perfect for a special dinner or a cozy family feast.

⏱ 165 mins

Middle Eastern

Servings 6

Ingredients

2 wholechickens, approximately 3 lbs each, cleaned and patted dry

1/4 cupolive oil

Juice of 1 lemon

1 tbsp7 spice

1 tbspall-purpose poultry seasoning

2 tspsmoked paprika

2 tspgarlic powder

1 tspturmeric

2 tspsalt

1 tspblack pepper

1 cupbasmati rice, rinsed

1/2 lbground beef

1 tbspolive oil

1 finelydiced onion

1 tbsp7 spice, divided

Salt and pepper to taste

1 tbspghee

1.5 cupswater or stock

1/3 cuptoasted slivered almonds or pine nuts

Nutrition

720 caloriesCalories

Per serving · Values are estimates

Instructions

In a bowl, mix olive oil, lemon juice, and the marinade spices. Rub this all over the chicken, even under the skin and inside the cavity. Let it marinate in the fridge overnight or at least a few hours.

Heat olive oil in a pot, sauté the onions until soft and translucent. Add the ground beef, breaking it up as it cooks. Season with half a tablespoon of seven spice, salt, and pepper. Cook until done, then set aside.

Season the rinsed rice with the remaining half tablespoon of seven spice, salt, and pepper. Mix it into the meat in the pot along with the ghee. Pour in water or stock, bring to a gentle boil, then cover and simmer for 15 minutes—just until the rice is nearly tender (about three-quarters done). Let it cool a bit, then stir in the toasted nuts.

Pack the chicken’s cavity with the rice and meat mixture, then close it up with a toothpick or skewer to keep everything snug inside.

Set the stuffed chickens in a baking dish and pour a cup of water into the bottom. Cover the dish first with parchment paper, then with foil. Bake at 450°F (230°C) for an hour, then lower the heat to 400°F (200°C) for another hour—make sure the chicken reaches 165°F (74°C) inside.

Take the foil off and pop the chicken under the broiler for a few minutes to get a rich, golden crust.

Transfer the chicken to a platter and dress it up with lemon slices, pomegranate seeds, and parsley. Serve with a fresh salad and a dollop of yogurt.