2In an oven safe pan, place the chicken breasts cubes.
3Add the chopped tomato and chopped shallot.
4Season it with 1.5 teaspoons of salt, 0.5 teaspoon of black pepper, 1 heaping teaspoon of paprika, 1 teaspoon of garlic powder, and 1 heaping teaspoon of Baharat spice.
5Add 1/3 cup of olive oil, 1/4 cup of date syrup, and 1/2 cup of tomato sauce.
6Mix it all together. You can marinate it overnight for additional flavor.
7Add 2 cups of washed and drained basmati rice and mix it.
8Pour 4 cups of boiling water and stir it a bit with a spoon.
9Cover with wet parchment paper and aluminum foil.
10Bake in a preheated oven on 420F for 45 minutes.
11Remove the cover and bake for 10 more minutes.
12Transfer the oven to convection broil on 450F and broil/grill for 5-7 minutes to get a nice golden crust.
13Garnish with a bit of Maldon flaky salt and chopped parsley.
14Enjoy!
Ingredients
6 pieces chicken breast cut to small cubes
1 shallot, finely chopped
4 Campari tomatoes, chopped
1.5 teaspoons salt
0.5 teaspoon black pepper
1 heaping teaspoon paprika
1 teaspoon garlic powder
1 heaping teaspoon Baharat spice
0.33 cup extra virgin olive oil
0.25 cup date syrup
0.5 cup tomato sauce
2 cups basmati rice, washed and drained
4 cups boiling water
0.25 teaspoon Maldon flaky salt
chopped parsley
Equipment
oven safe panovenaluminum foil
Tips
Marinate the chicken overnight for even more flavor.