Name: Baharat Chicken and Rice
Prep time: 30 min
Cook time: 30 min
Yield: 5
Ingredients: Strong paprika - 1 ½ tablespoons; Ground black pepper - 1 tablespoon; Cumin - 1 tablespoon; Ground coriander - ¾ tablespoon; Ground loomi (dried lime) - ¾ tablespoon; Sumac powder - ½ tablespoon; Ground cinnamon - ¼ tablespoon; Ground cloves - ¼ tablespoon; Ground nutmeg - ¼ tablespoon; Green cardamom pods, crushed - 5; Black cardamom pods, crushed - 2; Fresh cilantro - ½ bunch; Olive oil - 2 tablespoons; Fresh lemon, juiced - ½; Chicken thighs - 2; Chicken legs - 2; Chicken breast - 1; Brown basmati rice - 1 ½ cups; Raw cashews - ¼ cup; Shelled raw almonds - ¼ cup; Golden raisins - ¼ cup; Shelled raw pistachio nuts - ⅛ cup; Olive oil - 2 teaspoons; Shallot, diced - 1; Chicken broth - 1 cup

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Baharat Chicken and Rice

1. Strong paprika - 1 ½ tablespoons

2. Ground black pepper - 1 tablespoon

3. Cumin - 1 tablespoon

4. Ground coriander - ¾ tablespoon

5. Ground loomi (dried lime) - ¾ tablespoon

6. Sumac powder - ½ tablespoon

7. Ground cinnamon - ¼ tablespoon

8. Ground cloves - ¼ tablespoon

9. Ground nutmeg - ¼ tablespoon

10. Green cardamom pods, crushed - 5

11. Black cardamom pods, crushed - 2

12. Fresh cilantro - ½ bunch

13. Olive oil - 2 tablespoons

14. Fresh lemon, juiced - ½

15. Chicken thighs - 2

16. Chicken legs - 2

17. Chicken breast - 1

18. Brown basmati rice - 1 ½ cups

19. Raw cashews - ¼ cup

20. Shelled raw almonds - ¼ cup

21. Golden raisins - ¼ cup

22. Shelled raw pistachio nuts - ⅛ cup

23. Olive oil - 2 teaspoons

24. Shallot, diced - 1

25. Chicken broth - 1 cup

How to cook deliciously - Baharat Chicken and Rice

1. Stage

Make spice blend: Mix together paprika, black pepper, cumin, coriander, loomi, sumac, cinnamon, cloves, nutmeg, green cardamom, and black cardamom in a medium bowl. Set aside.

2. Stage

Make chicken and rice: Combine cilantro, 2 tablespoons olive oil, lemon juice, and 1 tablespoon spice blend in a resealable plastic bag. Add chicken thighs, legs, and breast to the bag. Squeeze out excess air, seal the bag, and shake to coat. Marinate in the refrigerator for at least 4 hours.

3. Stage

Meanwhile, place rice in a large bowl, cover with water, and soak for at least 1 hour. Drain and rinse, then return to the bowl. Add cashews, almonds, raisins, and pistachios to rice. Stir in 1 tablespoon spice blend; mix well and set aside.

4. Stage

Preheat the oven to 375 degrees F (190 degrees C).

5. Stage

Heat 2 teaspoons olive oil in a Dutch oven or tagine over medium heat. Cook and stir shallot in hot oil until translucent, 1 to 3 minutes. Turn off the heat. Stir in rice mixture until well combined.

6. Stage

Remove and discard cilantro from the bag with chicken. Pour marinated chicken on top of rice mixture in the Dutch oven; reserve the bag. Pour broth into the bag, shake gently, and pour over chicken and rice. Cover the Dutch oven.

7. Stage

Bake in the preheated oven until rice is tender, chicken is no longer pink in the center, and the meat juices run clear, about 75 minutes. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).