Spiced Baharat Chicken with Basmati Rice

Name: Spiced Baharat Chicken with Basmati Rice
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 1 h 50 min
Yield: 5 servings
Cuisine: Israeli, Lebanese, Persian, Turkish
Ingredients: 2 whole Black Cardamom; 1 tbsp Black Pepper; 1.5 cups Brown Basmati Rice; 1 whole Chicken Breast; 1 cup Chicken Broth; 2 whole Chicken Leg Quarters; 2 whole Chicken Thigh; 0.75 tbsp Dried Lime; 0.5 bunch Fresh Cilantro; 0.25 cup Golden Raisin; 5 whole Ground Cardamom; 0.25 tbsp Ground Cinnamon; 0.25 tbsp Ground Cloves; 0.75 tbsp Ground Coriander; 1 tbsp Ground Cumin; 0.25 tbsp Ground Nutmeg; 0.5 whole Lemon Juice; 2 tbsp Olive Oil; 1.5 tbsp Paprika; 0.13 cup Pistachios; 0.25 cup Raw Almonds; 0.25 cup Raw Cashews; 1 whole Shallot; 0.5 tbsp Sumac

Dinner 🍽️Lunch 🥪 Israeli 🇮🇱Lebanese 🇱🇧Persian 🇮🇷Turkish 🇹🇷 High-Protein 💪Sugar-Free Gluten-Free Halal 🕌Comfort-Food

Spiced Baharat Chicken with Basmati Rice layers warm cumin, cardamom, and dried lime over tender chicken for a fragrant, peppery depth. Nutty basmati, toasted nuts, and sweet golden raisins add texture and gentle sweetness, making it a satisfying centerpiece for a relaxed family dinner or festive gathering.

Prep30 mins
Cook1 hr 20 mins
Serves5
DifficultyMedium

1

Make the spice blend: In a medium bowl, mix paprika, black pepper, cumin, coriander, loomi, sumac, cinnamon, cloves, nutmeg, green cardamom, and black cardamom. Set aside.
2

Make the chicken and rice: In a resealable plastic bag, combine cilantro, 2 tablespoons olive oil, lemon juice, and 1 tablespoon of the spice blend. Add the chicken thighs, legs, and breast to the bag. Press out excess air, seal, and shake to coat. Marinate in the refrigerator for at least 4 hours.
3

Meanwhile, put the rice in a large bowl, cover with water, and soak for at least 1 hour. Drain and rinse, then return it to the bowl. Add the cashews, almonds, raisins, and pistachios to the rice. Stir in 1 tablespoon of the spice blend; mix well and set aside.
4

Preheat the oven to 375 degrees F (190 degrees C).
5

Heat 2 teaspoons olive oil in a Dutch oven or tagine over medium heat. Cook and stir the shallot in the hot oil until translucent, 1 to 3 minutes. Turn off the heat. Stir in the rice mixture until well combined.
6

Remove and discard the cilantro from the bag with the chicken. Pour the marinated chicken on top of the rice mixture in the Dutch oven; keep the bag. Pour the broth into the bag, shake gently, then pour it over the chicken and rice. Cover the Dutch oven.
7

Bake in the preheated oven until the rice is tender, the chicken is no longer pink in the center, and the meat juices run clear, about 75 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).