Baharat Chicken and Rice

A complex and intense baharat spice blend infuses roast chicken and basmati rice.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 1 hr 50 mins
• Calories: 576 Calories

Ingredients

• 2 tablespoons olive oil
• 2 teaspoons olive oil
• 1 tablespoon ground black pepper
• 1 cup chicken broth
• 1 tablespoon cumin
• 1 shallot, diced
• 2 chicken thighs
• 1 chicken breast
• 5 green cardamom pods, crushed
• 2 black cardamom pods, crushed
• 2 chicken legs
• 0.5 bunch fresh cilantro
• 0.25 cup golden raisins
• 0.25 cup raw cashews
• 1.5 tablespoons strong paprika
• 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
• 0.5 fresh lemon, juiced
• 1.5 cups brown basmati rice
• 0.25 cup shelled raw almonds
• 0.125 cup shelled raw pistachio nuts

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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).