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How to Make Baharat Chicken and Rice - A Step-by-Step Guide

Baharat, a Middle Eastern spice blend, brings a warm and aromatic flavor to this chicken and rice dish. With a blend of cumin, coriander, cinnamon, and other spices, Baharat adds a depth of flavor to the tender chicken and fragrant rice.

This recipe is perfect for a cozy night in or for impressing guests at a dinner party. The combination of perfectly seasoned chicken and fluffy, flavorful rice is sure to be a hit with anyone who tries it.

Whether you’re a seasoned home cook o...

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Ingredients

  • 1 ½ tablespoons strong paprika
  • 1 tablespoon ground black pepper
  • 1 tablespoon cumin
  • ¾ tablespoon ground coriander
  • ¾ tablespoon ground loomi (dried lime)
  • ½ tablespoon sumac powder
  • ¼ tablespoon ground cinnamon
  • ¼ tablespoon ground cloves
  • ¼ tablespoon ground nutmeg
  • 5 green cardamom pods, crushed
  • 2 black cardamom pods, crushed
  • 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

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr 20 mins
  • Additional Time: 4 hrs
  • Total Time: 5 hrs 50 mins
  • Servings: 5

  • Make spice blend: Mix together paprika, black pepper, cumin, coriander, loomi, sumac, cinnamon, cloves, nutmeg, green cardamom, and black cardamom in a medium bowl. Set aside.
  • Make chicken and rice: Combine cilantro, 2 tablespoons olive oil, lemon juice, and 1 tablespoon spice blend in a resealable plastic bag. Add chicken thighs, legs, and breast to the bag. Squeeze out excess air, seal the bag, and shake to coat. Marinate in the refrigerator for at least 4 hours.
  • Meanwhile, place rice in a large bowl, cover with water, and soak for at least 1 hour. Drain and rinse, then return to the bowl. Add cashews, almonds, raisins, and pistachios to rice. Stir in 1 tablespoon spice blend; mix well and set aside.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Heat 2 teaspoons olive oil in a Dutch oven or tagine over medium heat. Cook and stir shallot in hot oil until translucent, 1 to 3 minutes. Turn off the heat. Stir in rice mixture until well combined.
  • Remove and discard cilantro from the bag with chicken. Pour marinated chicken on top of rice mixture in the Dutch oven; reserve the bag. Pour broth into the bag, shake gently, and pour over chicken and rice. Cover the Dutch oven.
  • Bake in the preheated oven until rice is tender, 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 chicken should read at least 165 degrees F (74 degrees C).

    • Nutrition

    576 cal.

    • Total Fat: 26g
    • Saturated Fat: 4g
    • Cholesterol: 85mg
    • Sodium: 336mg
    • Total Carbohydrate: 58g
    • Dietary Fiber: 8g
    • Total Sugars: 8g
    • Protein: 34g
    • Vitamin C: 22mg
    • Calcium: 102mg
    • Iron: 5mg
    • Potassium: 570mg

    Categories

    Main recipes
    Chicken recipes
    Rice recipes
    Middle eastern recipes
    Dinner recipes