4 cups long-grain rice, rinsed
3 tbsp salt, plus 1 tsp salt extra
3 pinches saffron threads
1.5 tsp mixed Arabic spice
2 garlic cloves, crushed
1 tbsp lemon juice
250 ml hot water
chicken legs and thighs with skin/bones
1 onion, sliced
olive oil
4 tbsp butter
1 cup dried barberries or raisins, rinsed
3-4 tbsp almonds, cut into slivers
3-4 tbsp pine nuts
Minced meat
Salt
(slivered pistachio nuts and chopped candied orange zest can also be added)
3 pinches saffron, grind to a fine powder, add 3/4 cup of hot water and set aside.
combine 1 tablespoon of saffron water, salt, pepper, lemon, some food coloring and some crushed garlic with 250 ml of hot water
Preheat oven to 160 C
Place chicken legs in a deep baking tray
scatter with 1/8s of an onion
and pour over the spice and garlic mixture.
Cover with foil and bake for 1 hour.
Meanwhile make rice with chicken broth, salt and saffron.
Lightly and separately fry almonds, pine nuts and raisins until nuts are golden and raisons are puffed up.
Fry diced 1/2 onion then add minced meat with Arabic spice, fry until cooked and meat is browned.
When chicken is ready, put rice in a large platter, add minced meat on top, then nuts/raisins
Add chicken (lightly browned) on side of dish all around the rice.
A good addition to this dish is a hot tomato sauce on the side, called Dakkoos:
1 can of tomato paste
2 - 3 garlic cloves
red pepper
water
salt
Mash garlic cloves, then fry in a pan. Add tomato paste, red pepper and salt to taste, then gradually add water while continuing to mix, until consistency is slightly thinner than Ketchup.
Serve in a sauce dish on the side.
3 pinches saffron, grind to a fine powder, add 3/4 cup of hot water and set aside.
combine 1 tablespoon of saffron water, salt, pepper, lemon, some food coloring and some crushed garlic with 250 ml of hot water
Preheat oven to 160 C
Place chicken legs in a deep baking tray
scatter with 1/8s of an onion
and pour over the spice and garlic mixture.
Cover with foil and bake for 1 hour.
Meanwhile make rice with chicken broth, salt and saffron.
Lightly and separately fry almonds, pine nuts and raisins until nuts are golden and raisons are puffed up.
Fry diced 1/2 onion then add minced meat with Arabic spice, fry until cooked and meat is browned.
When chicken is ready, put rice in a large platter, add minced meat on top, then nuts/raisins
Add chicken (lightly browned) on side of dish all around the rice.
A good addition to this dish is a hot tomato sauce on the side, called Dakkoos:
1 can of tomato paste
2 - 3 garlic cloves
red pepper
water
salt
Mash garlic cloves, then fry in a pan. Add tomato paste, red pepper and salt to taste, then gradually add water while continuing to mix, until consistency is slightly thinner than Ketchup.
Serve in a sauce dish on the side.