Most Popular Menu Baharat Chicken and Rice :: Tasty Recipes
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| Baharat Chicken and Rice |
"A complex and intense baharat spice blend infuses roast chicken and basmati rice. I have made this like the combinations from the Gulf region by adding spices like loomi (dried lime). Keep this spice mix handy to add to soups, too."
Ingredients :
- Baharat Blend:
- 1 1/2 tablespoons strong paprika
- 1 tablespoon ground black pepper
- 1 tablespoon cumin
- 3/4 tablespoon ground coriander
- 3/4 tablespoon ground loomi (dried lime)
- 1/2 tablespoon sumac powder
- 1/4 tablespoon ground cinnamon
- 1/4 tablespoon ground cloves
- 1/4 tablespoon ground nutmeg
- 5 green cardamom pods, crushed
- 2 black cardamom pods, crushed
- 1/2 bunch fresh cilantro
- 2 tablespoons olive oil
- 1/2 fresh lemon, juiced
- 2 chicken thighs
- 2 chicken legs
- 1 chicken breast
- 1 1/2 cups brown basmati rice
- 1/4 cup raw cashews
- 1/4 cup shelled raw almonds
- 1/4 cup golden raisins
- 1/8 cup shelled raw pistachio nuts
- 2 teaspoons olive oil
- 1 shallot, diced
- 1 cup chicken broth
Instructions :
| Prep : 30M | Cook : 5M | Ready in : 5H45M |
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- Mix paprika, black pepper, cumin, coriander, loomi, sumac, cinnamon, cloves, nutmeg, green cardamom, and black cardamom together to make baharat spice mixture. Set baharat blend aside.
- Combine cilantro, 2 tablespoons olive oil, and lemon juice in a resealable plastic bag. Add 1 tablespoon baharat blend. Add chicken pieces, seal, and shake. Marinate in the refrigerator at least 4 hours.
- Meanwhile, place rice in a large bowl and cover with fresh water. Soak at least 1 hour. Rinse and drain and return to the bowl. Add cashews, almonds, raising, and pistachios. Stir in 1 tablespoon baharat blend. Mix well and set aside.
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat 2 teaspoons olive oil in a Dutch oven or tagine over medium heat. Add shallot and cook until translucent, 1 to 3 minutes. Turn off heat. Add rice mixture and toss to coat.
- Remove cilantro from the bag with the chicken. Pour marinated chicken on top of the rice in the Dutch oven; reserve bag. Pour broth into the bag and shake gently; pour over the chicken and rice. Cover Dutch oven.
- Bake in the preheated oven until rice is soft and chicken is no longer pink in the center and the juices run clear, about 75 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Notes :
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