M’bassata

Serves 1
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Directions

  1. 1Add the chopped onion to a pot with a drizzle of olive oil and whole spices.
  2. 2Add the chopped onion to a pot with a drizzle of olive oil and whole spices.
  3. 3Add the chopped onion to a pot with a drizzle of olive oil and whole spices.
  4. 4Sauté the onions until they wilt.
  5. 5Sauté the onions until they wilt.
  6. 6Sauté the onions until they wilt.
  7. 7Add the chicken to the pot.
  8. 8Add the chicken to the pot.
  9. 9Add the chicken to the pot.
  10. 10Once the chicken takes on a bit of color, add 5 cups of water to the pot.
  11. 11Once the chicken takes on a bit of color, add 5 cups of water to the pot.
  12. 12Once the chicken takes on a bit of color, add 5 cups of water to the pot.
  13. 13Cover the pot and let it boil on medium heat until the chicken is soft and tender, about 45 minutes tops.
  14. 14Cover the pot and let it boil on medium heat until the chicken is soft and tender, about 45 minutes tops.
  15. 15Cover the pot and let it boil on medium heat until the chicken is soft and tender, about 45 minutes tops.
  16. 16Meanwhile, wash 2 cups of Canary rice.
  17. 17Meanwhile, wash 2 cups of Canary rice.
  18. 18Meanwhile, wash 2 cups of Canary rice.
  19. 19Soak the rice in hot water until the chicken is done.
  20. 20Soak the rice in hot water until the chicken is done.
  21. 21Soak the rice in hot water until the chicken is done.
  22. 22Once the chicken is soft, place it on a baking tray.
  23. 23Once the chicken is soft, place it on a baking tray.
  24. 24Once the chicken is soft, place it on a baking tray.
  25. 25Mix a few teaspoons of preferred spices, olive oil, and a bit of salt in a bowl.
  26. 26Mix a few teaspoons of preferred spices, olive oil, and a bit of salt in a bowl.
  27. 27Mix a few teaspoons of preferred spices, olive oil, and a bit of salt in a bowl.
  28. 28Brush the chicken with the mixture and grill it in the oven until it's nice and golden crispy.
  29. 29Brush the chicken with the mixture and grill it in the oven until it's nice and golden crispy.
  30. 30Brush the chicken with the mixture and grill it in the oven until it's nice and golden crispy.
  31. 31Season the chicken stock with salt and pepper.
  32. 32Season the chicken stock with salt and pepper.
  33. 33Season the chicken stock with salt and pepper.
  34. 34Add 3 tablespoons of tomato puree to the stock; this is the essence of the recipe.
  35. 35Add 3 tablespoons of tomato puree to the stock; this is the essence of the recipe.
  36. 36Add 3 tablespoons of tomato puree to the stock; this is the essence of the recipe.
  37. 37Add the soaked rice to the stock.
  38. 38Add the soaked rice to the stock.
  39. 39Add the soaked rice to the stock.
  40. 40Make sure the stock is about 3 to 4 centimeters above the rice.
  41. 41Make sure the stock is about 3 to 4 centimeters above the rice.
  42. 42Make sure the stock is about 3 to 4 centimeters above the rice.
  43. 43Let the pot simmer on low heat for 15 minutes until it's ready.
  44. 44Let the pot simmer on low heat for 15 minutes until it's ready.
  45. 45Let the pot simmer on low heat for 15 minutes until it's ready.
  46. 46Meanwhile, chop a tiny amount of garlic.
  47. 47Meanwhile, chop a tiny amount of garlic.
  48. 48Meanwhile, chop a tiny amount of garlic.
  49. 49Fry the chopped garlic in a touch of ghee until it starts to take a blonde color.
  50. 50Fry the chopped garlic in a touch of ghee until it starts to take a blonde color.
  51. 51Fry the chopped garlic in a touch of ghee until it starts to take a blonde color.
  52. 52Once the rice is done, full of stock and shiny, pour it onto a serving plate.
  53. 53Once the rice is done, full of stock and shiny, pour it onto a serving plate.
  54. 54Once the rice is done, full of stock and shiny, pour it onto a serving plate.
  55. 55Place the chicken on top of the rice.
  56. 56Place the chicken on top of the rice.
  57. 57Place the chicken on top of the rice.
  58. 58Pour the fried garlic and ghee on the chicken.
  59. 59Pour the fried garlic and ghee on the chicken.
  60. 60Pour the fried garlic and ghee on the chicken.

Ingredients

  • 1 onion
  • 1 onion
  • 1 onion
  • 1 cinnamon stick
  • 1 cinnamon stick
  • 1 cinnamon stick
  • 3 bay leaves
  • 3 bay leaves
  • 3 bay leaves
  • 4 cardamom pods
  • 4 cardamom pods
  • 4 cardamom pods
  • 2 tbsps olive oil
  • 2 tbsps olive oil
  • 2 tbsps olive oil
  • 1 cut in half chicken
  • 1 cut in half chicken
  • 1 cut in half chicken
  • 2 cups Canary rice
  • 2 cups Canary rice
  • 2 cups Canary rice
  • 7 cups water
  • 7 cups water
  • 7 cups water
  • 3 tablespoons tomato puree
  • 3 tablespoons tomato puree
  • 3 tablespoons tomato puree
  • salt
  • salt
  • salt
  • black pepper
  • black pepper
  • black pepper
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp seven spice powder
  • 1 tsp seven spice powder
  • 1 tsp seven spice powder
  • 1 head garlic
  • 1 head garlic
  • 1 head garlic
  • 2 tbsps ghee
  • 2 tbsps ghee
  • 2 tbsps ghee

Equipment

potbaking trayspoonknife

Tips

  • The rice is always thirsty and hard to break, and has a stunning taste and aroma.
  • The chicken stock is a barrel of flavors and has to be used.
  • You can't mess up this recipe even if you tried