Machbous ala Djaj (Spiced Chicken with Rice)

Ingredients

• •2 large onions, chopped
• •2 tablespoons ghee or butter
• •1 tablespoon baharat (see below)
• •1 teaspoon turmeric
• •1 chicken, about 3 pounds
• •1 1/2 cups chopped, peeled tomatoes
• •3 cloves
• •1/2 teaspoon powdered loomi or 1 strip lemon rind
• •2 pieces cinnamon bark
• •6 cardamom pods
• •2 teaspoons salt
• •2 1/2 cups water
• •2 cups basmati or other long grain rice
• •2 tablespoons chopped coriander leaves
• •2 tablespoons chopped parsley
• •Baharat:
• •1/2 cup black peppercorns
• •1/4 cup coriander seeds
• •1/4 cup cassia bark
• •1/4 cup cloves
• •1/3 cup cumin seeds
• •2 teaspoons cardamom seeds
• •4 whole nutmegs
• •1/2 cup ground paprika

Directions

1. 1Grind spices all together, grating the nutmeg and adding paprika last. If you want to use ground spices, use the above amounts. 4 nutmegs yield about 1/4 cup ground nutmeg.
2. 2In a deep, heavy pan, fry onion in ghee or butter until transparent and beginning to brown. Stir in baharat and turmeric and cook 2 minutes longer.
3. 3Add chicken pieces and turn in onion mixture over medium heat and brown lightly. Add tomatoes, cloves, cumin, cinnamon, cardamom pods and salt, stirring well to combine.
4. 4Add water, cover and simmer over gentle heat for 45 minutes.
5. 5Wash rice and drain. Stir rice gently into pot contents, add herbs and bring back to a slow simmer. Cover with lid and simmer on low heat for 35 to 40 minutes until chicken is tender, stirring once or twice during cooking. Remove from heat and leave aside for 10 minutes.