Yemeni Chicken Mouhshi
Whole chicken stuffed with a flavorful mixture of rice, herbs, and spices, then slow-cooked until tender and aromatic. This dish is a celebratory centerpiece, often prepared for special occasions.
🧂 Ingredients
- 1 kg Whole chicken
- 2 cups Basmati rice
- 1 large Onion(finely chopped)
- 4 cloves Garlic cloves(minced)
- 2 medium Tomatoes(diced)
- 0.5 cup Fresh cilantro(chopped)
- 0.5 cup Fresh parsley(chopped)
- 4 tbsp Vegetable oil
- 2 cups Chicken broth
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 0.5 tsp Turmeric powder
- 3 pods Cardamom pods
- 1 small Cinnamon stick
- 1.5 tsp Salt(or to taste)
- 1 tsp Black pepper(freshly ground)
👨🍳 Instructions
- 1
Rinse the rice and soak it in water for 20 minutes. Drain well.
⏱️ 20 minutes - 2
In a large bowl, combine the drained rice, chopped onion, minced garlic, diced tomatoes, chopped cilantro, chopped parsley, 2 tbsp vegetable oil, cumin, coriander, turmeric, salt, and pepper. Mix well.
💡 Tip: Ensure all ingredients are evenly distributed in the rice mixture. - 3
Rinse the chicken inside and out. Pat it dry with paper towels.
💡 Tip: A dry chicken will crisp up better. - 4
Carefully stuff the rice mixture into the cavity of the chicken. Do not overstuff, as the rice will expand.
💡 Tip: You can sew the opening shut with kitchen twine or secure it with toothpicks. - 5
Preheat oven to 180°C (350°F).
⏱️ 10 minutes - 6
In an oven-safe pot or Dutch oven, heat the remaining 2 tbsp of vegetable oil over medium heat. Sear the stuffed chicken on all sides until lightly browned.
⏱️ 10 minutes - 7
Add the chicken broth, cardamom pods, and cinnamon stick to the pot. Bring to a simmer.
💡 Tip: The broth will help steam the rice and keep the chicken moist. - 8
Cover the pot tightly with a lid or aluminum foil. Transfer to the preheated oven and bake for 1 hour and 30 minutes, or until the chicken is cooked through and the rice is tender.
⏱️ 1 hour 30 minutes💡 Tip: Check for doneness by inserting a thermometer into the thickest part of the thigh; it should register 75°C (165°F). - 9
Let the chicken rest for 10 minutes before carving and serving. Serve with the cooked rice from the cavity and any pan juices.
💡 Pro Tips
- ✓For extra flavor, marinate the chicken with some of the spices and herbs before stuffing.
- ✓If you don't have an oven-safe pot, you can transfer the seared chicken and broth to a baking dish, cover tightly with foil, and bake.
- ✓Adjust the amount of salt and pepper to your preference.
🔄 Variations
- Add a handful of raisins or dried apricots to the rice stuffing for a touch of sweetness.
- Include finely chopped nuts like almonds or pistachios for added texture.
- Use lamb or beef instead of chicken for a different flavor profile.