Here's a delicious and quick chicken and rice dish that you can prepare in minutes.
Ingredients:
Take a whole chicken or chicken thighs, depending on the number of family members.
1 cup of finely chopped tomatoes.
1 tablespoon of canned tomato sauce.
1 onion, chopped.
1/4 cup of oil.
1 teaspoon of salt.
1 teaspoon of cumin.
1 teaspoon of mixed spices.
A pinch of ground cinnamon.
1 teaspoon of black pepper
Bay leaf.(if it's available )
Preparation Method:
1. Wash the rice well, then soak it in warm water and put it on the stove. Let it boil for 20 minutes.
2. Heat the oil in a pot with the onions over medium heat, stirring until the onions turn golden brown. Add the chicken pieces to the onions and stir them well until the chicken turns white. Add the tomatoes, tomato sauce, and bay leaf to the chicken and mix them well until the mixture starts to boil. Then, add enough water to fully cover the chicken pieces. Leave it on high heat until the water starts boiling.
3. Add cumin and salt, stir, and cover the pot, letting it cook for five minutes. Then add cinnamon, mixed spices, and let it cook for another five minutes until it boils again. After that, turn off the heat, remove the chicken pieces, and place them in a baking tray. Brush the chicken pieces with a little butter or ghee, mixed spices, and black pepper. Place the tray in the oven until the chicken turns golden brown on one side, then flip to brown the other side.
4. Now the chicken is ready.
5. Take the soaked rice, drain it well from the water, and add it to the chicken broth. Stir it at first, then leave it on high heat until it starts to boil. Lower the heat to medium and let it cook for about 15 minutes until the rice is fully cooked
**Serve with flair:** Arrange the rice beautifully on a serving platter, topping it with the golden chicken pieces. Garnish generously with freshly chopped parsley (maadnouss) for a burst of color and flavor. Pair with a crisp side salad, and serve hot for a dish that’s sure to delight the senses!
