Baharat Chicken and Rice

Chicken Breast - Meat and Poultry

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.

Brief

Prep 30 mins

Cook: 1hr15 mins

Additional: 4hrs

Total: 5hrs45 mins

Servings: 5

Yield: 5 servings

Baharat Chicken and Rice

Ingredients

1 ½ tablespoons strong paprika

1 tablespoon ground black pepper

1 tablespoon cumin

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 bunch fresh cilantro

2 tablespoons olive oil

½ fresh lemon

juiced

2 chicken thighs

2 chicken legs

1 chicken breast

1 ½ cups brown basmati rice

¼ cup raw cashews

¼ cup shelled raw almonds

¼ cup golden raisins

⅛ cup shelled raw pistachio nuts

2 teaspoons olive oil

1 shallot

diced

1 cup chicken broth

Meat and Poultry

Directions

Step 1

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 2

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 3

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 4

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

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).

Nutritional Information

Baharat Chicken and Rice

Servings Per Recipe:5

Calories: 576.4

% Daily Value *

Protein: 33.9g 68%

Carbohydrates: 58.3g 19%

Dietary Fiber: 8.4g 34%

Sugars: 8.1g

Fat: 26g 40%

Saturated Fat: 4.3g 22%

Cholesterol: 84.7mg 28%

Vitamin A Iu: 1676.9IU 34%

Niacin Equivalents: 13.1mg 101%

Vitamin B6: 0.6mg 38%

Vitamin C: 22mg 37%

Folate: 22mcg 6%

Calcium: 102mg 10%

Iron: 5.4mg 30%

Magnesium: 67mg 24%

Potassium: 569.5mg 16%

Sodium: 335.5mg 13%

Thiamin: 0.1mg 15%

Calories From Fat: 233.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.