M’bassata
Serves 1
Directions
- 1Add the chopped onion to a pot with a drizzle of olive oil and whole spices.
- 2Sauté the onions until they wilt.
- 3Add the chicken to the pot.
- 4Once the chicken takes on a bit of color, add 5 cups of water to the pot.
- 5Cover the pot and let it boil on medium heat until the chicken is soft and tender, about 45 minutes tops.
- 6Meanwhile, wash 2 cups of Canary rice.
- 7Soak the rice in hot water until the chicken is done.
- 8Once the chicken is soft, place it on a baking tray.
- 9Mix a few teaspoons of preferred spices, olive oil, and a bit of salt in a bowl.
- 10Brush the chicken with the mixture and grill it in the oven until it's nice and golden crispy.
- 11Season the chicken stock with salt and pepper.
- 12Add 3 tablespoons of tomato puree to the stock; this is the essence of the recipe.
- 13Add the soaked rice to the stock.
- 14Make sure the stock is about 3 to 4 centimeters above the rice.
- 15Let the pot simmer on low heat for 15 minutes until it's ready.
- 16Meanwhile, chop a tiny amount of garlic.
- 17Fry the chopped garlic in a touch of ghee until it starts to take a blonde color.
- 18Once the rice is done, full of stock and shiny, pour it onto a serving plate.
- 19Place the chicken on top of the rice.
- 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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