Serves 1
Directions
- 1Finely dice four to five onions.
- 2Add the onions to a pot with a drizzle of olive oil and fry them on high while stirring occasionally to completely remove the moisture from the onions and to get them as dark as possible without burning them.
- 3Add the chicken to the pot and give it a quick sear, then add the aromatics: bay leaves, cardamom, cloves, two sticks of cinnamon, a couple of black lumis and three heads of garlic.
- 4Add eight spices: turmeric, cinnamon, cardamom, black pepper, plus whichever of these spices you have available.
- 5Add a good sprinkle of salt and five cups of water, then let the chicken fully cook on medium for about half an hour.
- 6Place the chicken on a baking tray and broil it in the oven for a nice crispy finish.
- 7Wash and soak two cups of long grain basmati rice for 30 minutes, then add it to the pot and make sure that the water level is just a fingertip above the rice.
- 8Let it boil uncovered for about 10 minutes or till you see the water level has gone down, then cover and let it simmer on the lowest heat possible for 20 minutes.
- 9Keep the pot shut for another 20 minutes after you take it off the heat.
- 10Flip it on a serving plate and top it with the aromatics, the garlic heads and the chicken. Serve it with slices of lime and a simple tahini sauce.
Ingredients
- 4 to 5 onions
- drizzle olive oil
- chicken
- bay leaves
- cardamom
- cloves
- 2 cinnamon sticks
- 2 a couple black lumis
- 3 garlic heads
- turmeric
- cinnamon
- cardamom
- black pepper
- sprinkle salt
- 5 cups water
- 2 cups long grain basmati rice
- slices lime
- tahini sauce
Equipment
knifecutting boardpotwooden spoonbaking traytongsserving plate
Tips
- Finely dice the onions to cook them faster
- When the onions turn brown, drop the heat and don't stop stirring until they turn into a chocolatey dark brown
- After the rice is cooked, keep the pot shut for another 20 minutes after you take it off the heat so the rice will soak up all of that steam
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