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

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).