Hawaij Spiced Chicken And Rice Food

HAWAIJ SPICED CHICKEN AND RICE

Steps:

• Preheat oven to 400°F. Place evoo, onion, carrot, rice, 1 teaspoon hawaij, salt, and broth in 9 x 13 casserole or deep saute pan. Mix well. Add chicken breasts and sprinkle with remaining hawaij. Cover tightly and roast for 40 minutes. After 40 minutes, uncover and roast for an additional 5-10 minutes. Garnish with herbs, pistachios and cranberries.

HAWAIJ CHICKEN & RICE

Steps:

• Preheat the oven to 350 degrees F.
• Heat the olive oil in a dutch oven (or other ovenproof pot) over medium-high heat.
• Cover the chicken thighs in the hawaij spice - sprinkling it on both sides and patting it on the chicken to make sure it sticks.
• Add the chicken thighs, skin side down and brown for 3 minutes, then flip and brown for another 3 minutes.
• Remove the chicken breasts and set aside.
• Add the onions to the pot the chicken was in and sauté till they are translucent, about 4 minutes, stirring occasionally.
• Then add the garlic and let sauté for 30 seconds.
• Deglaze the pot with a little bit of the chicken broth, scraping up any bits sticking to the bottom. Then add the rest of the broth. Turn off the stove.
• Add the rice and stir to combine. Then nestle the chicken in the rice.
• Cover the pot and put in the oven for 35 minutes. Remove the lid and continue to cook for another 10 minutes.
• Remove the chicken and rice from the oven and let sit for 5 to 10 minutes before serving.

HAWAIJ - TRADITIONAL SPICE MIX FROM YEMEN.

Steps:

• Put everything except the turmeric into a frying pan & dry fry (no oil required) for a couple of minutes.
• Allow to cool, grind using a spice / coffee grinder or mortar & pestle. Add the turmer, mix well & store in an container in a cool, dark place.

ROAST CHICKEN & SPICED RICE

Steps:

• Heat the oven to 220C/200C fan/ gas 6. Pour 800ml just-boiled water into a heatproof jug, crumble in the stock cube and stir in along with half the curry paste and the butter or oil. Pour the mixture into a large baking dish or roasting tin (ours was 25 x 35cm and 5cm deep), and tip in the rice and cinnamon stick. Season and stir well.
• Cut a few deep slashes into each chicken thigh, then rub all over with the remaining curry paste and some seasoning. Arrange on top of the rice mixture, then cover the dish or tin with foil and bake for 30 mins.
• Meanwhile, heat a drizzle of oil in a frying pan over a medium heat, and fry the onion for 10-15 mins, or until soft and caramelised.
• Uncover the chicken and rice. The rice should still be wet, but if not, top up with 50-100ml more water. Scatter over the almonds and bake, uncovered, for 10-15 mins more until the chicken is browned, all the liquid has been absorbed and the rice is cooked through and crisp at the edges. Meanwhile, cook the green beans in boiling water for 2-3 mins, then drain. Scatter the coriander and fried onions over the chicken and rice, spoon a few dollops of chutney over the dish, and serve with the green beans.

SPICED CHICKEN WITH RICE & CRISP RED ONIONS

Steps:

• Heat oven to 190C/fan 170C/gas 5. Brush the chicken with 1 tsp oil, then sprinkle with curry powder. Toss the onion in the remaining oil. Put the chicken and onions in one layer in a roasting tin. Bake for 25 mins until the meat is cooked and the onions are crisp, stirring the onions halfway through the cooking time.
• Rinse the rice, then put in a pan with the cinnamon, saffron, salt to taste and 300ml water. Bring to the boil, stir once, add the raisins, cover. Gently cook for 10-12 mins until the rice is tender, adding the peas halfway through. Spoon the rice onto two plates, top with the chicken and scatter over the onions. Stir the herbs into the yogurt and season, if you like, before serving on the side.

CHICKEN, RICE, AND SPICES BAKE

Steps:

• Preheat oven to 375°F and grease a 9x13-inch baking dish.
• Bring water to boiling and add chicken bouillon cubes, lower heat and simmer till dissolved--keep it hot.
• Sprinkle chicken with half the spices (except the garlic).
• Heat the olive oil in a large skillet on med-high to high heat and fry the chicken till both sides are brown, lower heat to medium and remove the chicken to a plate.
• In that same skillet sauté the onions for 2 minutes, then add the garlic and remaining spices and sauté another 2 minutes, then turn off the burner.
• Add the rice and stir for about 30 seconds to 1 minute, till well coated.
• Spread rice in the baking dish and place the chicken thighs over the rice.
• Gently pour in the chicken stock and cover tightly with foil.
• Bake for 40-45 minutes.