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. 2Sauté the onions until they wilt.
  3. 3Add the chicken to the pot.
  4. 4Once the chicken takes on a bit of color, add 5 cups of water to the pot.
  5. 5Cover the pot and let it boil on medium heat until the chicken is soft and tender, about 45 minutes tops.
  6. 6Meanwhile, wash 2 cups of Canary rice.
  7. 7Soak the rice in hot water until the chicken is done.
  8. 8Once the chicken is soft, place it on a baking tray.
  9. 9Mix a few teaspoons of preferred spices, olive oil, and a bit of salt in a bowl.
  10. 10Brush the chicken with the mixture and grill it in the oven until it's nice and golden crispy.
  11. 11Season the chicken stock with salt and pepper.
  12. 12Add 3 tablespoons of tomato puree to the stock; this is the essence of the recipe.
  13. 13Add the soaked rice to the stock.
  14. 14Make sure the stock is about 3 to 4 centimeters above the rice.
  15. 15Let the pot simmer on low heat for 15 minutes until it's ready.
  16. 16Meanwhile, chop a tiny amount of garlic.
  17. 17Fry the chopped garlic in a touch of ghee until it starts to take a blonde color.
  18. 18Once the rice is done, full of stock and shiny, pour it onto a serving plate.
  19. 19Place the chicken on top of the rice.
  20. 20Pour the fried garlic and ghee on the chicken.

Ingredients

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

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