Baharat Roast Chicken Recipes

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BAHARAT CHICKEN AND RICE



Baharat Chicken and Rice image

A complex and intense baharat spice blend infuses roast chicken and basmati rice. I have made this like the combinations from the Gulf region by adding spices like loomi (dried lime). Keep this spice mix handy to add to soups, too.

Provided by Buckwheat Queen

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 5h45m

Yield 5

Number Of Ingredients 25

1 ½ tablespoons strong paprika
1 tablespoon ground black pepper
1 tablespoon cumin
¾ tablespoon ground coriander
¾ tablespoon ground loomi (dried lime)
½ tablespoon sumac powder
¼ tablespoon ground cinnamon
¼ tablespoon ground cloves
¼ tablespoon ground nutmeg
5 green cardamom pods, crushed
2 black cardamom pods, crushed
½ bunch fresh cilantro
2 tablespoons olive oil
½ fresh lemon, juiced
2 chicken thighs
2 chicken legs
1 chicken breast
1 ½ cups brown basmati rice
¼ cup raw cashews
¼ cup shelled raw almonds
¼ cup golden raisins
⅛ cup shelled raw pistachio nuts
2 teaspoons olive oil
1 shallot, diced
1 cup chicken broth

Steps:

  • Mix paprika, black pepper, cumin, coriander, loomi, sumac, cinnamon, cloves, nutmeg, green cardamom, and black cardamom together to make baharat spice mixture. Set baharat blend aside.
  • Combine cilantro, 2 tablespoons olive oil, and lemon juice in a resealable plastic bag. Add 1 tablespoon baharat blend. Add chicken pieces, seal, and shake. Marinate in the refrigerator at least 4 hours.
  • Meanwhile, place rice in a large bowl and cover with fresh water. Soak at least 1 hour. Rinse and drain and return to the bowl. Add cashews, almonds, raising, and pistachios. Stir in 1 tablespoon baharat blend. Mix well and set aside.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Heat 2 teaspoons olive oil in a Dutch oven or tagine over medium heat. Add shallot and cook until translucent, 1 to 3 minutes. Turn off heat. Add rice mixture and toss to coat.
  • Remove cilantro from the bag with the chicken. Pour marinated chicken on top of the rice in the Dutch oven; reserve bag. Pour broth into the bag and shake gently; pour over the chicken and rice. Cover Dutch oven.
  • Bake in the preheated oven until rice is soft and chicken is no longer pink in the center and the juices run clear, about 75 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 576.4 calories, Carbohydrate 58.3 g, Cholesterol 84.7 mg, Fat 26 g, Fiber 8.4 g, Protein 33.9 g, SaturatedFat 4.3 g, Sodium 335.5 mg, Sugar 8.1 g

BAKED BONELESS CHICKEN THIGHS WITH BAHARAT



Baked Boneless Chicken Thighs with Baharat image

Not your average chicken and potatoes dinner, thanks to one of my favorite spice blends, baharat. A combination of warm spices including cardamom, cinnamon, and coriander, baharat turns these baked boneless chicken thighs into something special! No need to marinate the chicken for hours, either; 15 to 20 minutes at room temperature in the bold Middle Eastern marinade is plenty! Add a big salad like fattoush or a simple tomato salad to start the meal!

Provided by Suzy Karadsheh

Categories     Dinner

Number Of Ingredients 12

1 pound baby potatoes, (halved)
3 large shallots, (halved, and cut into thick slices)
8 boneless skinless chicken thighs, (about 1.5 pounds)
Kosher salt
3 tablespoons sesame seeds, (toasted)
Parsley for garnish
Juice of 2 to 3 limes
½ cup extra virgin olive oil
10 to 15 garlic cloves, (minced)
4 tablespoons tomato paste
2 teaspoons Baharat
½ teaspoon to 1 teaspoon red pepper flakes

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!

Nutrition Facts : Calories 324 kcal, Carbohydrate 16.2 g, Protein 23.9 g, Fat 18.4 g, SaturatedFat 3.1 g, TransFat 0.1 g, Cholesterol 107.3 mg, Sodium 171.6 mg, Fiber 2.7 g, UnsaturatedFat 11.5 g, ServingSize 1 serving

ROASTED SPICED CHICKEN AND APPLES



Roasted Spiced Chicken and Apples image

Provided by Molly Yeh

Categories     main-dish

Time 2h25m

Yield 4 servings

Number Of Ingredients 18

One 3- to 4-pound chicken, patted dry
Kosher salt
2 tablespoons Baharat, recipe follows
1 small yellow onion, quartered
8 sprigs fresh thyme
4 sprigs fresh rosemary
4 Gala apples, cored and quartered
1 teaspoon sugar
1 tablespoon olive oil
Splash of apple cider vinegar
1 tablespoon coriander seeds
1 tablespoon black pepper seeds
1 tablespoon cumin seeds
1 teaspoon whole cloves
1/2 teaspoon cardamom seeds
2 tablespoons sweet paprika
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg

Steps:

  • Place the chicken breast-side up in a 9-by-13-inch pan. Season inside and out with 2 1/2 teaspoons salt and the Baharat. Refrigerate, uncovered, for at least 1 hour and up to overnight; this will help the skin get crispy!
  • Preheat the oven to 450 degrees F.
  • Stuff the cavity of the chicken with the onion, 4 sprigs of thyme and 2 sprigs of rosemary. Scatter the apples and remaining sprigs of thyme and rosemary around the chicken, sprinkle with the sugar and a pinch of salt and drizzle with the olive oil. Roast the chicken until the juices run clear and the internal temperature reaches 160 degrees F, about 1 hour. Let the chicken sit for 10 minutes.
  • Discard the herb sprigs. Add a splash of vinegar to the apples and toss to coat. Carve the chicken and serve with the apples on the side.
  • In a dry skillet over medium heat, toast the coriander seeds, black pepper seeds, cumin seeds, cloves and cardamom seeds, stirring often, until fragrant, 3 to 5 minutes. Transfer to a spice grinder and blend. Stir in the paprika, cinnamon and nutmeg.

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