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Baharat Chicken and Rice
Baharat Chicken and Rice
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Prep Time:
30 minutes
Cook Time:
80 minutes
Total Time:
350 minutes
Exotic baharat spice elevates juicy roast chicken and fragrant basmati rice.
Ingredients:
  • 1.5 tablespoons strong paprika
  • 1 tablespoon ground black pepper
  • 1 tablespoon cumin
  • 0.75 tablespoon ground coriander
  • 0.75 tablespoon ground loomi (dried lime)
  • 0.5 tablespoon sumac powder
  • 0.25 tablespoon ground cinnamon
  • 0.25 tablespoon ground cloves
  • 0.25 tablespoon ground nutmeg
  • 5 green cardamom pods, crushed
  • 2 black cardamom pods, crushed
  • 0.5 bunch fresh cilantro
  • 2 tablespoons olive oil
  • 0.5 fresh lemon, juiced
  • 2 chicken thighs
  • 2 chicken legs
  • 1 chicken breast
  • 1.5 cups brown basmati rice
  • 0.25 cup raw cashews
  • 0.25 cup shelled raw almonds
  • 0.25 cup golden raisins
  • 0.125 cup shelled raw pistachio nuts
  • 2 teaspoons olive oil
  • 1 shallot, diced
  • 1 cup chicken broth
Instructions:
  • Combine paprika, black pepper, cumin, coriander, loomi, sumac, cinnamon, cloves, nutmeg, green cardamom, and black cardamom in a medium bowl to create the spice blend. Set aside.
  • Create the marinade by mixing cilantro, 2 tablespoons of olive oil, lemon juice, and 1 tablespoon of spice blend in a resealable plastic bag. Place chicken thighs, legs, and breast into the bag. Remove air and seal the bag, then shake well to coat the chicken. Refrigerate for at least 4 hours to marinate.
  • In a large bowl, soak rice in water for at least 1 hour, then drain and rinse. Add cashews, almonds, raisins, and pistachios. Mix in 1 tablespoon spice blend, stir well, and set aside.
  • Preheat the oven to 375°F (190°C).
  • In a Dutch oven or tagine, warm 2 teaspoons of olive oil over medium heat. Sauté shallot in the oil until translucent, about 1 to 3 minutes. Remove from heat and mix in the rice mixture until fully incorporated.
  • Discard the cilantro from the chicken bag. Pour the marinated chicken over the rice mixture in the Dutch oven, keeping the bag for later. Pour the broth into the reserved bag, shake lightly, then pour over the chicken and rice. Cover the Dutch oven.
  • Roast in the oven until the rice is tender, the chicken is cooked through, and the juices run clear, which should take approximately 75 minutes. Make sure to check with an instant-read thermometer to ensure the chicken has reached a minimum internal temperature of 165 degrees F (74 degrees C).

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