Djaj Mahshi bel Hashwa

• 1 chicken, 3 1/24 pounds
• 1 teaspoon cinnamon
• 1 teaspoon ground cardamom
• Salt and pepper
• 2 tablespoons sunflower or vegetable oil
• 3/4 pound ground lean beef or lamb
• 2 tablespoons oil
• Salt and pepper
• 1 teaspoon cinnamon
• 1 teaspoon cardamom seeds, crushed
• 3/4 cup long-grain rice
• 1 1/2 cups chicken stock (page 143) (or you may use 1 bouillon cube)
• 1/2 cup split blanched almonds or coarsely chopped pistachios
• 2/3 cup pine nuts, lightly toasted

1. Wash the chicken and rub it with a mixture of cinnamon, cardamom, salt, pepper, and oil.
2. Place the chicken, breast side down, in an oven dish and roast in a preheated 350F oven for 11 1/2 hours, or until the skin is well browned but the chicken is still juicy inside, turning it over halfway through.
3. For the stuffing, fry the ground meat in the oil, crushing it, turning it over, and breaking up any lumps, until it changes color.
4. Add salt and pepper, cinnamon, and the cardamom seeds, and stir well.
5. Add the rice, mix very well, and pour in the stock.
6. Cook with the lid on, over very low heat, for 20 minutes, or until the rice is very tender.
7. Stir in the almonds or pistachios and the pine nuts.
8. Serve the chicken with the stuffing.

chicken, cinnamon, ground cardamom, salt, sunflower, ground lean beef, oil, salt, cinnamon, cardamom seeds, longgrain rice, chicken, blanched almonds, pine nuts

Taken from www.epicurious.com/recipes/food/views/djaj-mahshi-bel-hashwa-373384 (may not work)