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Cardamom Chicken with Rice
Djeaj ma Riz Boukhari (djeaj ma riz bou-khar-rhee)
- Serves
4
- Difficulty
Easy
Published 2009
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.
Ingredients
Method
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If you fry the onions with the spices, the spices will burn by the time the onions are nice, soft and golden. I did the chicken separately and then added the spice and fried onion, after that the tomato and water. It wasn't anything special, a very average taste. I liked the rice though with the roasted almonds and the raisins.
Do you mean the onions will burn? Or the spices? I often fry onions and spices together - maybe that's where I'm going wrong :-)
This is an excellent meal! I used rotisserie chicken meat to save time, and replaced currants for raisins in the rice. Delicious!
Delicious! Made with chicken leg quarters rather than a whole bird and added a finishing olive oil instead of the butter. Turned out perfectly. We had comfortably large servings. Seems a bit daunting in print but was ultimately rather easy. Definitely will make again.