BAHARAT ROAST CHICKEN
Baharat roast chicken draws on a traditional Middle Eastern spice rub to lend an easy flourish to everyday roast chicken.
Provided by Emma Spitzer
Categories Mains
Time 2h10m
Number Of Ingredients 13
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.
Nutrition Facts : ServingSize 1 portion, Calories 1122 kcal, Carbohydrate 15 g, Protein 75 g, Fat 84 g, SaturatedFat 21 g, TransFat 1 g, Cholesterol 425 mg, Sodium 952 mg, Fiber 7 g, Sugar 4 g, UnsaturatedFat 54 g
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.
Provided by Buckwheat Queen
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 5h45m
Yield 5
Number Of Ingredients 25
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).
Nutrition Facts : Calories 576.4 calories, Carbohydrate 58.3 g, Cholesterol 84.7 mg, Fat 26 g, Fiber 8.4 g, Protein 33.9 g, SaturatedFat 4.3 g, Sodium 335.5 mg, Sugar 8.1 g
BAHARAT CHICKEN TENDERS
Chicken tenders are seasoned with homemade baharat mix. This recipe makes a main dish for 3, or, if served in flatbread wraps, it will feed 4.
Provided by Bibi
Categories 100+ Everyday Cooking Recipes
Time 20m
Yield 3
Number Of Ingredients 13
Steps:
- Combine sweet paprika, pepper, cumin, coriander, cinnamon, cloves, cardamom, star anise, and nutmeg in a small bowl and stir to combine.
- Place chicken tenders on a plate and sprinkle one side with 2 teaspoons of the spice blend. Season with sea salt to taste. Turn tenders and sprinkle the other side with an additional 2 teaspoons of the spice blend; add salt to taste. Store remaining spice blend in an airtight container and reserve for another use.
- Heat a skillet over medium heat. Pour in olive oil once skillet is hot and heat until it shimmers. Carefully place chicken tenders into skillet one at a time, making sure they don't touch each other. Cook for 4 1/2 minutes, turn, and cook until chicken is no longer pink in the center and the juices run clear, about 4 1/2 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from skillet and drain on a paper towel-lined plate.
- Add onion to the same skillet and cook until soft and translucent, about 4 minutes. Remove onion slices and drain on paper towel-lined plate. Serve onions with chicken.
Nutrition Facts : Calories 377.3 calories, Carbohydrate 4.6 g, Cholesterol 92.2 mg, Fat 23.9 g, Fiber 1.5 g, Protein 34.6 g, SaturatedFat 4 g, Sodium 190.1 mg, Sugar 1 g
BAHARAT
Baharat is a spice mix used throughout the Arab world to season everything from lentils to meat. There are many variations; this recipe is from my grandmother. It is best to buy all the spices whole and grind them yourself for extra flavor.
Provided by Ayda
Categories 100+ Everyday Cooking Recipes
Time 10m
Yield 12
Number Of Ingredients 9
Steps:
- Combine paprika, pepper, cumin, coriander, cinnamon, cloves, cardamom, star anise, and nutmeg in a bowl and mix well. Store in an airtight container for up to 6 months.
Nutrition Facts : Calories 34.6 calories, Carbohydrate 6.5 g, Fat 1.4 g, Fiber 3.6 g, Protein 1.3 g, SaturatedFat 0.2 g, Sodium 7.7 mg, Sugar 0.5 g
BAHARAT CHICKEN
Flexible recipe
Provided by keencook146
Time 46m
Yield Serves 2
Number Of Ingredients 0
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 SPICE BLEND
Make and share this Baharat Spice Blend recipe from Food.com.
Provided by AaliyahsAaronsMum
Categories High Fiber
Time 5m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Combine all the ingredients together till well mixed.
- Store in an airtight jar and keep away from direct sunlight.
Nutrition Facts : Calories 187.6, Fat 8.4, SaturatedFat 2.2, Sodium 46, Carbohydrate 35.2, Fiber 18.9, Sugar 3.3, Protein 6.7
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