Roast chicken stuffed with raisins and pine nuts (Djaj mahshi) from Zaitoun: Recipes and Stories from the Palestinian Kitchen (page 174) by Yasmin Khan

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Accompaniments: Gazan salad

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Chicken requires marinating for at least 2 hours.

  • mharriman on May 27, 2020

    The stuffing is worth the recipe by itself. I can see why this recipe is designated for holidays because the spices evoke them. Just heavenly! The roasted chicken is really just a variation of others I’ve made, like Thomas Keller’s. I marinated my chicken for 7 hours. Marinating the chicken in EVOO, sumac, and other spices brought a lovely aroma to the kitchen, once in the oven, but didn’t really transfer to the plate. My 4 lb chicken was ready to rest at 85 minutes and then carve and eat at 95 minutes. Chicken was juicy and tender throughout. I will definitely make this again just for the sumptuous stuffing. Changes to stuffing: I was out of pine nuts and yellow onions, so I subbed almonds and two shallots.

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