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.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 45 mins
• Calories: 576 Calories

Ingredients

• ¼ cup golden raisins
• 2 tablespoons olive oil
• 2 teaspoons olive oil
• 1 tablespoon ground black pepper
• 1 cup chicken broth
• ½ bunch fresh cilantro
• 1 tablespoon cumin
• 1 shallot, diced
• ¼ cup raw cashews
• 2 chicken thighs
• 1 chicken breast
• 1 ½ tablespoons strong paprika
• ¾ tablespoon ground coriander
• ¾ tablespoon ground loomi (dried lime)
• ½ tablespoon sumac powder
• ¼ tablespoon ground cinnamon
• ¼ tablespoon ground cloves
• ¼ tablespoon ground nutmeg
• 5 green cardamom pods, crushed
• 2 black cardamom pods, crushed
• ½ fresh lemon, juiced
• 2 chicken legs
• 1 ½ cups brown basmati rice
• ¼ cup shelled raw almonds
• ⅛ cup shelled raw pistachio nuts

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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).