Baharat Chicken And Rice Food

BAHARAT ROAST CHICKEN

Steps:

• In a large resealable plastic bag, combine the baharat, sumac, cumin, coriander, preserved lemon rinds, garlic, chicken stock, olive oil, salt, and pepper. Seal the bag and gently massage everything together. Open the bag and toss in the chicken thighs and onions, reseal, and massage again to fully coat the chicken. Toss the bag in the fridge for at least 2 hours but preferably overnight to marinate, turning the bag once or twice.
• Preheat the oven to 400°F (200°C).
• Dump the chicken and the marinade in a large roasting pan and arrange the chicken, skin side up, on top of the onions. Roast until the chicken is golden brown and the juices run clear when pierced with a knife, 40 to 50 minutes.
• Ladle the chicken, sauce, onions, and lemon onto mounds of rice or couscous.

BAHARAT CHICKEN AND RICE

Steps:

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

MACHBOOS ALA DUJAJ (SPICED CHICKEN AND RICE)

Steps:

• For the Baharat:
• Put all the ingredients for the Baharat blend into a small frying pan except for the Paprika and nutmeg.
• Dry roast over medium high heat, tossing regularly to prevent scorching, toss for about 3-4 minutes until very fragrant.
• Transfer to a spice or coffee grinder and let cool, add in the paprika and nutmeg.
• Grind all the ingredients into a fine powder.
• Store leftovers in an airtight container. You will need 1 tablespoon for this recipe.
• For the Machboos:
• Heat the oil in a large Dutch oven over medium high heat and fry the chicken pieces until the skin is brown and crispy on all sides.
• Transfer the chicken to a plate and set aside.
• Add in the ghee to the Dutch oven, reduce the heat to medium, and fry the onions until they start to brown about 10-12 minutes.
• Add in the ginger, garlic and green chile pepper and saute for a couple of minutes
• Add in the baharat and turmeric and cook for another minute
• Return the chicken pieces to the Dutch oven
• Add in the tomatoes, dried limes, cardamom pods, cinnamon and cloves.
• Add in the chicken stock and stir to combine.
• Bring to a boil, reduce heat to low, cover and simmer for 1 hour.
• Add in the cilantro, parsley and drained rice and stir to combine. Return to a boil.
• Reduce the heat to low, cover and simmer for another 15- 20 minutes until the rice is tender and has absorbed the liquid.
• Remove the chicken pieces and discard the dried limes and cinnamon stick.
• Plate the rice, sprinkle with rose water, add the chicken pieces on top, enjoy!
• Serve with an Arabic salad.

BAHARAT CHICKEN

Steps:

• Put oven on 200 degrees fan. Cut potatoes in to half new potatoes size. Boil in a pan for 10-15 min until fork tender. Once cooked drain and leave them to dry.
• While the potatoes are cooking put the baharat on the plate with a pinch of salt and rub the chicken thighs in them.
• Fry the chicken thighs skin side down and cook for 5-7 min until crispy. Put the chicken thighs on a baking tray skin side up and put in the oven for 15 min (or until cooked through ).
• While the chicken is in the oven put the drained potatoes, ground turmeric and coriander seeds in a frying pan and cook for 4 min/ until beginning to crisp. Whilst doing this cook the green beans too.
• Once the potatoes are beginning to crisp add the chopped garlic and chilli and juice of a 1/2 lemon. Cook for 2 min or until fragrant. Serve everything with a dollop of the optional natural yoghurt if you like.

BAHARAT (MIDDLE EASTERN SPICE BLEND)

Steps:

• Heat a small skillet over medium-high heat and dry roast the whole spices/seeds (set aside the paprika, cinnamon and nutmeg) until they become very fragrant, about 3-5 minutes, tossing regularly to prevent scorching. Transfer them to a bowl and allow them to cool completely before grinding them in a spice or coffee grinder along with the paprika, cinnamon and nutmeg. Keep stored in an airtight glass jar.

CHICKEN MACHBOOS (BAHRAINI SPICED CHICKEN AND RICE)

Steps:

• Heat the oil in a large Dutch oven over medium-high heat and fry the chicken pieces on both sides until the skin is brown and crispy. Transfer the chicken to a plate and leave the remaining oil in the Dutch oven.
• Add the ghee (or butter), reduce the heat to medium, and fry the onions until starting to brown, about 10-12 minutes.
• Add the ginger, garlic, and green chile pepper and saute for another 2 minutes.
• Add the baharat and turmeric and cook for another minute.
• Return the chicken pieces to the Dutch oven along with the tomatoes, dried limes, cardamom pods, cinnamon, ground cloves and salt. Add the chicken stock and stir to combine. Bring it to a boil, reduce the heat to low, cover and simmer for one hour.
• Add the cilantro, parsley and drained rice and stir to combine. Return it to a boil, reduce the heat to low, cover, and simmer for another 15-20 minutes until the rice is done and has absorbed the liquid.
• Transfer the chicken and rice to a serving dish (either leave the chicken pieces tossed in with the rice, or place the chicken on top of the rice), and sprinkling with 1-2 tablespoons of rosewater (optional).
• Serve with a green salad and yogurt raita.

ONE-POT BAHARAT CHICKEN AND RICE

Steps:

• First make the spice mix if you aren't able to buy it in a store. To make the whole spice mix: Grind the whole spices using a spice mill or coffee grinder. You'll likely need to do this in several batches.) Place freshly ground spices in a small bowl and stir in the paprika and nutmeg.
• To make the spice mix with pre-ground spices, mix all of the spices together in a small ball until thoroughly combined. Taadaa that's it!
• To make the chicken dinner, place a rack in the center of the oven and preheat oven to 375 degrees F.
• Season both sides of the chicken liberally with salt, pepper and smoked paprika. Place a large shallow skillet (with a tight fitting lid) over medium-high heat with the olive oil. Once hot, add in half of the chicken in a single layer. Cook until browned on both sides, about 3 to 4 minutes per side. The chicken doesn't have to be fully cooked, we're just looking to brown it at this point. It will continue to cook in the oven. Transfer the browned chicken to a plate and brown the rest.
• Once the all the chicken has browned, add the onion and garlic to the skillet and cook until softened, about 3 to 5 minutes. Season with salt and fresh cracked black pepper. Stir in the tomato paste and cook until deep red in color, about 1 minute. Add the spices and stir until fragrant. Add the rice and bay leaves and cook for another minute or so to develop the rice's flavor. Stir in the wine or beer and cook until almost evaporated completely, making sure to scrape up the browned bits on the bottom of the skillet. Stir in the chicken stock and bring up to a simmer. Nestle in the chicken and any juices that may have collected on the plate.
• Cover and transfer to the oven to bake for 25 minutes. Remove from the oven and allow to rest with the lid on for 10 minutes. Remove the lid, sprinkle with parsley and serve warm.