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

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
Mediterranean
Spicy
Gluten-free

Ingredients

Method