*This is a delicious spiced chicken and rice Middle Eastern dish - it is not spicy, but it is very savoury!*
Serves 5-6
2 large onions, chopped
2 tablespoons ghee or butter
1 tablespoon Baharat (see recipe here)
1 teaspoon tumeric
1 chicken, about 1.5kg (3lb), cut in pieces (I used just chicken breast to save on bothering with bones!)
1 1/2 cups tomatoes, peeled and chopped (I didn't bother peeling)
1/2 teaspoon powdered Loomi (dried lime), or grated lemon zest
3 cloves
2 cinnamon sticks
6 cardamom pods
3 teaspoons salt
2 1/2 cups water
2 cups basmati rice
2 tablespoons fresh cilantro (coriander) leaves, chopped
2 tablespoons fresh parsley, chopped
In a deep heavy pan, gently fry onion in ghee/butter until translucent and beginning to brown. Stir in Baharat and tumeric and cook 2 minutes longer.
Add chicken pieces and turn in onion mixture over medium heat to brown lightly. Add tomatoes, Loomi/lemon zest, cloves, cinnamon, cardamom pods and salt, stirring well to combine.
Add water, cover and simmer over low heat for 20 minutes.
Place rice in a fine-mesh sieve and rinse under cold running water until water runs clear.
Stir rice gently into pot contents, add herbs and bring back to a slow simmer. Cover with lid and simmer on low heat until chicken is tender, stirring gently once or twice during cooking, 25-30 minutes. Remove from heat and let stand for 5 minutes.
Pile onto large platter with chicken pieces in center and serve hot with salad and pita bread.
*Recipe from Cooking of the Gulf.
Serves 5-6
2 large onions, chopped
2 tablespoons ghee or butter
1 tablespoon Baharat (see recipe here)
1 teaspoon tumeric
1 chicken, about 1.5kg (3lb), cut in pieces (I used just chicken breast to save on bothering with bones!)
1 1/2 cups tomatoes, peeled and chopped (I didn't bother peeling)
1/2 teaspoon powdered Loomi (dried lime), or grated lemon zest
3 cloves
2 cinnamon sticks
6 cardamom pods
3 teaspoons salt
2 1/2 cups water
2 cups basmati rice
2 tablespoons fresh cilantro (coriander) leaves, chopped
2 tablespoons fresh parsley, chopped
In a deep heavy pan, gently fry onion in ghee/butter until translucent and beginning to brown. Stir in Baharat and tumeric and cook 2 minutes longer.
Add chicken pieces and turn in onion mixture over medium heat to brown lightly. Add tomatoes, Loomi/lemon zest, cloves, cinnamon, cardamom pods and salt, stirring well to combine.
Add water, cover and simmer over low heat for 20 minutes.
Place rice in a fine-mesh sieve and rinse under cold running water until water runs clear.
Stir rice gently into pot contents, add herbs and bring back to a slow simmer. Cover with lid and simmer on low heat until chicken is tender, stirring gently once or twice during cooking, 25-30 minutes. Remove from heat and let stand for 5 minutes.
Pile onto large platter with chicken pieces in center and serve hot with salad and pita bread.
*Recipe from Cooking of the Gulf.
Comments
This sounds delicious! I just saw this blog! Would love to be able to follow it as well! Thanks! keri