Cardamom Chicken with Rice

Name: Cardamom Chicken with Rice (Djeaj ma Riz Boukhari (djeaj ma riz bou-khar-rhee))
Yield: Serves 4
Cuisine: Lebanese
Ingredients: ⅛ teaspoon ground cloves; 5 cups boiling water; 1/16 teaspoon ground nutmeg; ½ cup peeled and shredded carrot (use the large holes of a grater); 2¾ teaspoons salt; ½ teaspoon ground cinnamon; ¾ teaspoons ground allspice; ½ cup toasted slivered almonds; ¼ teaspoon coarsely ground black pepper; 1½ cups diced yellow onion (¼ inch); 1 teaspoon ground cardamom; ¼ cup extra-virgin olive oil; 2 teaspoons ground cumin; 2 tablespoons melted butter; ½ cup toasted golden raisins; 1 cup converted (also called parboiled) rice; 2 tablespoons apple cider vinegar; 2½ cups hot reserved broth; 1 teaspoon extra-virgin olive oil; ⅓ cup tomato paste; ¾ cup peeled and diced tomato (½ inch); 1 whole chicken, about 4½ pounds, cut into 10 pieces

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

Preparation info

Serves
4

Difficulty
Easy

Appears in

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.

Ingredients

Asia
Lebanon
Main course
Spicy
Gluten-free
Mediterranean

Ingredients

Method