Baharat Chicken and Rice
A complex and intense Baharat spice blend infuses roast chicken and basmati rice.
· 2 tablespoons Spice&Easy Baharat Spice Blend
· ½ bunch fresh cilantro
· 2 tablespoons olive oil
· ½ fresh lemon, juiced
· 2 chicken thighs
· 2 chicken legs
· 1 chicken breast
· 1 ½ cups brown basmati rice
· ¼ cup raw cashews
· ¼ cup shelled raw almonds
· ¼ cup golden raisins
· ⅛ cup shelled raw pistachio nuts
· 2 teaspoons olive oil
· 1 shallot, diced
· 1 cup chicken broth
Step 1 - 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.
Step 2 - 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.
Step 3 - Preheat the oven to 375 degrees F (190 degrees C).
Step 4 - Heat 2 teaspoons olive oil in a skillet over medium heat. Add shallot and cook until translucent, 1 to 3 minutes. Turn off heat. Add rice mixture and toss to coat.
Step 5 – Place rice mixture in oven proof casserole dish. Remove cilantro from the bag with the chicken. Pour marinated chicken on top of the rice in the casserole, reserve bag. Pour broth into the bag and shake gently; pour over the chicken and rice. Place casserole in the oven with the lid on.
Step 7 - Bake in the preheated oven until rice is soft and chicken is no longer pink in the centre and the juices run clear, about 75 minutes. An instant-read thermometer inserted into the centre should read at least 165 degrees F (74 degrees C).
This recipe can be cooked in a slow cooker on low for 6-7 hours or on high for 3-4 hours