Chicken Majbouz

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 lbs skinless chicken
• 1 -1 1/2 lb long grain rice
• 25 ml extra virgin olive oil
• 1 cup onion, diced finely
• 1 lb tomato
• 1/4 cup parsley, chopped finely
• 3 cardamoms
• 2 cloves
• 1 inch cinnamon stick
• 1 bay leaf
• 3 large garlic cloves, crushed finely
• 1 tablespoon baharat
• 1/4 cup lemon juice
• salt

Recipe

• 1 cut the chicken into large pieces, 8 would do fine.
• 2 wash the rice until water runs clear, and soak for an hour or more.
• 3 blanch the tomatoes, peel and chop coarsely.
• 4 heat olive oil in a deep , thick bottomed vessel, add the onions and garlic.
• 5 saute until light golden.
• 6 add the chicken and saute, turning frequently so that it gets a nice colour.
• 7 add baharat, loomi or lemon juice,whole spices and salt.(i add 1 tsp salt for every 200 grams of unsoaked rice), stir to coat well.
• 8 add the tomatoes along with their juices-all of it and stir well.
• 9 add 10-12 cups of water-just enough for the chicken to cook well and rice as well-but it shouldnt get all mushy and soggy. you could add lesser and then increase as needed for the rice to cook.
• 10 bring to a boil on hi, then reduce to lo-med heat, cook uncovered until the chicken is well cooked.
• 11 drain rice thoroughly, and stir into the chicken gently.
• 12 reduce heat to lowest and let cook uncovered until rice is 85% cooked, stirring at intervals-very gently though.
• 13 add the herbs, cover the vessel with aluminium foil and then with the lid and let cook for 8-10 minutes.
• 14 turn off heat and let stand for 5 minutes.
• 15 note: the quantity of water need to cook the rice and chicken might vary-so its kind of upto your judgement as such. i add 2 cups of water for every 200- grams of unsoaked rice plus 1 cup extra for the chicken and it turns out right all the time.
• 16 note: for baharat, see baharat aka middle east mixed spices - the real mix by alamira.