Ingredients
- 2 chicken thighs
- 2 chicken drumsticks
- 2 chicken breast halves
- 1/2 tsp ground nutmeg
- 1/2 tsp baharat (Arabic 7-spice mix)
- 1/4 tsp ground cinnamon
- 1/4 tsp ground black pepper
- 1/2 cup golden raisins
- 1/3 cup water
- 2 tbsp vegetable oil
- 1 tbsp butter
- 2 cups chopped onions
- 1 1/2 cups very ripe tomatoes, chopped
- 3 tbsp butter
- 6 cups water
- 1/2 cup chopped onion
- 1 tsp salt
- 2 bay leaves
- 2 cinnamon sticks
- 2 cups basmati rice
- 1 1/2 tsp salt
- 6 whole cardamom pods
- 10 whole cloves
Directions
In a large pan place chicken thighs, drumsticks, and breasts and pour in 6 cups water. Stir in 1 teaspoon salt, 1/2 cup of chopped onion, bay leaves, and cinnamon sticks. Bring to a boil, reduce heat to low, and simmer until chicken is tender for about 1 1/2 hours. Remove chicken, strain the broth, and retain 4 cups of broth. While chicken is simmering, rinse basmati rice thoroughly until water runs clear. Place into a bowl and mix in 1 1/2 teaspoon salt, cardamom pods, whole cloves, nutmeg, baharat spice mix, 1/4 tsp of ground cinnamon and black pepper. Let the rice sit while you complete remaining steps. Soak golden raisins with 1/3 cup of water in a small bowl. In a large pan heat 2 tbsp of vegetable oil with 1 tbsp butter. Cook and stir 2 cups onion with tomatoes until vegetables are soften for about 10 mins. Mix in the seasoned rice and cook until rice grains are hot for 2 to 3 mins. Pour in reserved 4 cups of chicken broth and bring it to boil. Mix in soaked golden raisins and place 3 tbsp butter into the pan and let it melt and turn heat to low. Simmer covered until rice is tender, about 45 mins. Tear chicken meat off the bones into bite-size pieces. Spread the rice onto a large serving platter and distribute cooked chicken over the rice to serve.
