Jaj' Mihshen {stuffed Chicken} Recipe

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JAJ' MIHSHEN {stuffed chicken}

sheila farrah


I married my husband on Nov.24, 1955, his family was Lebanese and I just a young girl from the South. After we were married we went to his home, in Ambridge, Pa. for me to meet his family. It was Thanksgiving and his Mama had among other various Lebanese dishes I had never heard, of this JaJ'Mihsheh {Stuffed Chicken} My family just doesn't like Turkey!

pinch tips: How to Brown Chicken




6 to 8


30 Min


2 Hr 30 Min


6 lb
roasting chichken
1 c
3 Tbsp
butter- - melted
1/4 c
pine nuts
1 medium
onion minced
1 1/2 c
minced lamb
1 tsp
1/8 tsp
allspice, ground
1/8 tsp
cloves, ground
1/8 tsp
cinnamon, ground
pepper, to taste

Directions Step-By-Step

Clean chicken in salt and water,rinse and pat dry. Melt butter in a small skillet and slowly brown pine nuts. When golden brown, remove from heat and set aside. In another pan, add meat ,seasonings and onion and brown. Simmer about twenty minutes. Add browned pine nuts to this and set aside while rice is being parboiled. Add rice and meat mixture and mix well. Fill cavity and sew or skewer opening. Place in roasting pan and baste with 4 tbsp.melted butter and 1/2 cup warm water. Place in oven 350 and bake 30 minutes per pound. Baste occasionally with drippings.

About this Recipe

Course/Dish: Chicken
Other Tag: Quick & Easy