Serves 1
Directions
- 1Add to the pot: smen baladi, olive oil, vegetable oil, bay leaves, cinnamon, cardamom, dried lemon and cloves
- 2Add onion, tomatoes, and hot pepper to the chopping board.
- 3Chop the onion, the tomatoes and the pepper
- 4Peel and grate the carrot.
- 5Add the seasoned to the pot and cook for 3 minutes.
- 6Add the chopped onion to the pot.
- 7Cook the onions for 3 minutes
- 8Add chopped vegetables.
- 9Cover the pot with the lid and cook.
- 10Add minced garlic and ginger to the pot.
- 11Add tomato paste to the pot and mix well.
- 12Grate the orange peel into the pot and mix well.
- 13Add tomatoes.
- 14Cover the pot and let it cook for two minutes.
- 15Cut the chicken
- 16Add salt and pepper to the pot, mix well.
- 17Add chicken and water to the pot.
- 18Let it boil for 40-45 minutes
- 19Wash the rice several times
- 20Add the rice to the pot.
- 21Mix and cover the pot with the lid.
- 22Squeeze the lemon on the chickens and add some spices.
- 23Add some oil on top.
- 24Place the chickens in the oven for 15 minutes at 190 degrees.
- 25Mix the tomato, green cilantro, garlic, pepper and lemon juice.
- 26Pour the mixture into the bowl
- 27Add almonds and parsley on top of the dish.
- 28Enjoy!
Ingredients
- 1 small spoon smen baladi
- some olive oil
- some vegetable oil
- 2 leaves bay leaves
- 0.5 stick cinnamon stick
- 5 items cardamom
- 2 items dried lemon
- 5 items cloves
- 1 large onion
- 1 large tomatoes
- some small tomatoes
- 2 items pepper
- 1 item carrot
- 1 large spoon minced garlic
- 1 large spoon ginger
- 1 large spoon tomato paste
- 1 item orange peel
- to taste salt
- to taste black pepper seed
- 1 item chicken
- basmati rice
- some lemon
- some vegetable oil
- some almonds
- some parsley
- some cilantro
- some yogurt
Equipment
potgratercutting boardknifeblenderoven
Tips
- Use orange peel to add flavor
- Serve with dakkus and yogurt
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