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Prep Time: 30 Minutes Cook Time: 90 Minutes |
Ready In: 120 Minutes Servings: 6 |
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This is a traditional Saudi Arabian rice and chicken dish, though Arabs of every country know and love this dish. It has a lot of spices which makes it full of flavor. Baharat (Arabic 7-spice mix) can be found at Middle Eastern grocery stores. Ingredients:
2 chicken thighs |
2 chicken drumsticks |
2 chicken breast halves |
6 cups water |
1/2 cup chopped onion |
1 teaspoon salt |
2 bay leaves |
2 cinnamon sticks |
2 cups basmati rice |
1 1/2 teaspoons salt |
6 whole cardamom pods |
10 whole cloves |
1/2 teaspoon ground nutmeg |
1/2 teaspoon baharat (arabic 7-spice mix) |
1/4 teaspoon ground cinnamon |
1/4 teaspoon ground black pepper |
1/2 cup golden raisins |
1/3 cup water |
2 tablespoons vegetable oil |
1 tablespoon butter |
2 cups chopped onions |
1 1/2 cups very ripe tomatoes, chopped |
3 tablespoons butter |
Directions:
1. Place chicken thighs, drumsticks, and breasts into a large pan and pour in 6 cups water; stir in 1 teaspoon salt, 1/2 cup chopped onion, bay leaves, and cinnamon sticks. Bring to a boil, reduce heat to low, and simmer until chicken is tender, about 1 1/2 hours. Remove chicken, strain the broth, and retain 4 cups of broth.
2. While chicken is simmering, rinse basmati rice thoroughly until water runs clear. Place into a bowl and mix in 1 1/2 teaspoon salt, cardamom pods, whole cloves, nutmeg, baharat spice mix, 1/4 teaspoon ground cinnamon, and black pepper. Let the rice sit while you complete remaining steps.
3. Soak golden raisins with 1/3 cup water in a small bowl. Heat 2 tablespoons vegetable oil with 1 tablespoon butter in a large pan. Cook and stir 2 cups onion with tomatoes until vegetables soften, about 10 minutes. Mix in the seasoned rice and cook until rice grains are hot, 2 to 3 minutes; pour in reserved 4 cups of chicken broth. Bring to a boil. Mix in soaked golden raisins. Place 3 tablespoons butter into the pan, let melt, and turn heat to low; simmer covered until rice is tender, about 45 minutes.
4. Tear chicken meat off the bones into bite-size pieces. Spread the rice onto a large serving platter and distribute cooked chicken over the rice to serve.
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