Cardamom Chicken with Rice

Djeaj ma Riz Boukhari (djeaj ma riz bou-khar-rhee)


Preparation info

  • Serves


    • Difficulty


Appears in

Classic Lebanese Cuisine: 170 Fresh And Healthy Mediterranean Favorites

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

  • About

Try to prepare this dish early in the morning or even the day before you are going to serve it. The flavors are enhanced as the meat marinates in the broth. The aroma that fills the air when this is cooking will make your mouth water. This dish is favored by people from the Gulf countries because it is similar to a dish they call kebsah.


For the Chicken

  • 1 whole chicken, about pounds, cut into 10 pieces
  • 2 tablespoons apple cider vinegar
  • ¼ cup extra-virgin olive oil
  • cups diced yellow onion (¼ inch)
  • ½ cup peeled and shredded carrot (use the large holes of a grater)
  • teaspoons salt
  • ¼ teaspoon coarsely ground black pepper
  • ¾ teaspoons ground allspice
  • ½ teaspoon ground cinnamon
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cardamom
  • teaspoon ground cloves
  • 1/16 teaspoon ground nutmeg
  • 5 cups boiling water
  • cup tomato paste
  • ¾ cup peeled and diced tomato (½ inch)
  • (You can substitute about 3 pounds split chicken breast if you prefer all white meat. Cut each breast in half width-wise. The recipe and the procedure remain the same.)


    Prepare Ahead

    You can prepare this dish up to 2 days in advance. Refrigerate until needed. Serve as directed.