Baharat Chicken And Rice Recipes

BAHARAT ROAST CHICKEN

Steps:

• In a large resealable plastic bag, combine the baharat, sumac, cumin, coriander, preserved lemon rinds, garlic, chicken stock, olive oil, salt, and pepper. Seal the bag and gently massage everything together. Open the bag and toss in the chicken thighs and onions, reseal, and massage again to fully coat the chicken. Toss the bag in the fridge for at least 2 hours but preferably overnight to marinate, turning the bag once or twice.
• Preheat the oven to 400°F (200°C).
• Dump the chicken and the marinade in a large roasting pan and arrange the chicken, skin side up, on top of the onions. Roast until the chicken is golden brown and the juices run clear when pierced with a knife, 40 to 50 minutes.
• Ladle the chicken, sauce, onions, and lemon onto mounds of rice or couscous.

BAKED BONELESS CHICKEN THIGHS WITH BAHARAT

Steps:

• Set a rack in the center of your oven and preheat the oven to 425 degrees F.
• Prepare the marinade. In a large mixing bowl, add the lime juice, olive oil, garlic, tomato paste, Baharat, and red pepper flakes. Mix to combine.
• Season the potatoes with kosher salt and toss them with about ¼ cup of the marinade mixture and arrange them, along with the shallots, in the bottom of a lightly oiled baking pan (I used a 9"x13" cast iron pan).
• Place the baking pan with the potatoes and shallots on the center rack of your heated oven. Bake for 15 minutes.
• Meanwhile, pat the chicken dry and season on both sides with kosher salt, then add the chicken to the mixing bowl and toss until the chicken is well-coated with the marinade. Set aside for 15 minutes or so.
• Heat a small skillet over medium-high heat and add the sesame seeds. Toss constantly until the seeds gain a little color. This will not take long. Sesame seeds burn very easily, so don't leave them unattended. Set aside once toasted.
• Carefully remove the baking pan from the oven and nestle the chicken between the potatoes and shallots. Return the baking pan to the oven and cook for about 30 minutes or until the chicken is fully cooked through.
• Remove from the heat and finish the chicken with a generous sprinkle of toasted sesame seeds and parsley. Enjoy!

BAHARAT CHICKEN TENDERS

Steps:

• Combine sweet paprika, pepper, cumin, coriander, cinnamon, cloves, cardamom, star anise, and nutmeg in a small bowl and stir to combine.
• Place chicken tenders on a plate and sprinkle one side with 2 teaspoons of the spice blend. Season with sea salt to taste. Turn tenders and sprinkle the other side with an additional 2 teaspoons of the spice blend; add salt to taste. Store remaining spice blend in an airtight container and reserve for another use.
• Heat a skillet over medium heat. Pour in olive oil once skillet is hot and heat until it shimmers. Carefully place chicken tenders into skillet one at a time, making sure they don't touch each other. Cook for 4 1/2 minutes, turn, and cook until chicken is no longer pink in the center and the juices run clear, about 4 1/2 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from skillet and drain on a paper towel-lined plate.
• Add onion to the same skillet and cook until soft and translucent, about 4 minutes. Remove onion slices and drain on paper towel-lined plate. Serve onions with chicken.

ONE-POT BAHARAT CHICKEN AND RICE

Steps:

• First make the spice mix if you aren't able to buy it in a store. To make the whole spice mix: Grind the whole spices using a spice mill or coffee grinder. You'll likely need to do this in several batches.) Place freshly ground spices in a small bowl and stir in the paprika and nutmeg.
• To make the spice mix with pre-ground spices, mix all of the spices together in a small ball until thoroughly combined. Taadaa that's it!
• To make the chicken dinner, place a rack in the center of the oven and preheat oven to 375 degrees F.
• Season both sides of the chicken liberally with salt, pepper and smoked paprika. Place a large shallow skillet (with a tight fitting lid) over medium-high heat with the olive oil. Once hot, add in half of the chicken in a single layer. Cook until browned on both sides, about 3 to 4 minutes per side. The chicken doesn't have to be fully cooked, we're just looking to brown it at this point. It will continue to cook in the oven. Transfer the browned chicken to a plate and brown the rest.
• Once the all the chicken has browned, add the onion and garlic to the skillet and cook until softened, about 3 to 5 minutes. Season with salt and fresh cracked black pepper. Stir in the tomato paste and cook until deep red in color, about 1 minute. Add the spices and stir until fragrant. Add the rice and bay leaves and cook for another minute or so to develop the rice's flavor. Stir in the wine or beer and cook until almost evaporated completely, making sure to scrape up the browned bits on the bottom of the skillet. Stir in the chicken stock and bring up to a simmer. Nestle in the chicken and any juices that may have collected on the plate.
• Cover and transfer to the oven to bake for 25 minutes. Remove from the oven and allow to rest with the lid on for 10 minutes. Remove the lid, sprinkle with parsley and serve warm.