Chicken Majbouz
- 2 lbs skinless chicken
- 1 -1 12 lb long grain rice
- 25 ml extra virgin olive oil
- 1 cup onion, diced finely
- 1 lb tomatoes
- 14 cup parsley, chopped finely
- 3 cardamoms
- 2 cloves
- 1 inch cinnamon stick
- 1 bay leaf
- 3 large garlic cloves, crushed finely
- 1 tablespoon baharat
- 14 cup lemon juice
- salt
- Cut the chicken into large pieces, 8 would do fine.
- Wash the rice until water runs clear, and soak for an hour or more.
- Blanch the tomatoes, peel and chop coarsely.
- Heat olive oil in a deep , thick bottomed vessel, add the onions and garlic.
- Saute until light golden.
- Add the chicken and saute, turning frequently so that it gets a nice colour.
- 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.
- Add the tomatoes along with their juices-all of it and stir well.
- 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.
- Bring to a boil on hi, then reduce to lo-med heat, cook uncovered until the chicken is well cooked.
- Drain rice thoroughly, and stir into the chicken gently.
- Reduce heat to lowest and let cook uncovered until rice is 85% cooked, stirring at intervals-very gently though.
- Add the herbs, cover the vessel with aluminium foil and then with the lid and let cook for 8-10 minutes.
- Turn off heat and let stand for 5 minutes.
- 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.
- Note: For baharat, see recipe # 79179 by alAmira.
chicken, long grain rice, extra virgin olive oil, onion, tomatoes, parsley, cardamoms, cloves, cinnamon, bay leaf, garlic, baharat, lemon juice, salt
Taken from www.food.com/recipe/chicken-majbouz-297910 (may not work)