Saudi Chicken & Aromatic Rice

Von Dimitra's Dishes · 90 Min.

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Zubereitung

1. Heat olive oil in a large pot over medium heat and soften the onion. Add the garlic and cook until fragrant.
2. Stir in the cinnamon, bay leaves, cardamom, star anise, paprika, chili powder, coriander, cumin, turmeric and black pepper. Add the chicken pieces and season with salt.
3. Stir in the tomato paste, bouillon paste and orange zest. Cook 5 minutes, stirring often.
4. Add 2 cups of water, cover and simmer about 35 minutes, until the chicken is fully cooked and tender.
5. Remove the chicken and set it aside. Take out the cinnamon, star anise and cardamom pods if you can.
6. Drain the rice and add it to the pot with 1–2 teaspoons of salt. Add enough water to cover the rice by 1–2 cm. Bring to a boil, then lower the heat, cover and simmer 20 minutes, until cooked through and fluffy.
7. While the rice cooks, broil the chicken on a baking tray for 8–10 minutes, until lightly charred.
8. Blend the tomatoes, onion, green chilies, lemon, garlic, mint, cumin, salt and water until chunky, adjusting the seasoning to taste.
9. Serve the rice on a platter topped with the chicken. Melt the butter in a pan and toast the almonds and raisins or cranberries until golden. Sprinkle over the dish.

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