Baharat Chicken and Rice

Craft the Baharat Spice Blend: In a medium bowl, meticulously combine the paprika, black pepper, cumin, coriander, loomi, sumac, cinnamon, cloves, nutmeg, green cardamom pods, and black cardamom pods. (5 minutes)

Marinate the Chicken: Finely chop the cilantro. In a resealable plastic bag, whisk together the chopped cilantro, 2 tablespoons of olive oil, and the lemon juice. Add 1 tablespoon of the prepared baharat spice blend. Introduce the chicken thighs, legs, and breast to the bag. Ensure the chicken is fully coated in the marinade. Refrigerate for a minimum of 4 hours, or ideally overnight, to allow the flavors to deeply penetrate the meat. (15 minutes + marinating time)

Prepare the Aromatic Rice: Place the basmati rice in a large bowl and cover with cold water. Allow the rice to soak for at least 1 hour. Drain and rinse the rice thoroughly. Return the rice to the bowl and incorporate the cashews, almonds, raisins, and pistachio nuts. Stir in 1 tablespoon of the baharat spice blend, ensuring an even distribution of spices and nuts throughout the rice. (5 minutes + soaking time)

Preheat the Oven: Set your oven to 375 degrees F (190 degrees C).

Sauté the Shallots and Infuse the Rice: In a Dutch oven or tagine, heat 2 teaspoons of olive oil over medium heat. Add the diced shallot and sauté until translucent, approximately 1-3 minutes. Turn off the heat and incorporate the rice mixture, ensuring it is well combined with the softened shallots. (5 minutes)

Assemble and Bake: Remove the chicken from the marinade and discard the cilantro. Arrange the marinated chicken pieces on top of the rice mixture in the Dutch oven. Pour the chicken broth into the bag used for marinating, shake gently to capture any remaining marinade, and pour it over the chicken and rice. Cover the Dutch oven securely. (5 minutes)

Bake to Perfection: Place the covered Dutch oven in the preheated oven and bake until the rice is tender and the chicken is cooked through. This should take approximately 75 minutes. To ensure the chicken is fully cooked, an instant-read thermometer inserted into the thickest part of the chicken should register at least 165 degrees F (74 degrees C). (75 minutes)