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

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.