BAHARAT CHICKEN DINNER!

60 mins
Serves 1
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Directions

  1. 1Preheat the oven to 420F / 220C.
  2. 2Preheat the oven to 420F / 220C.
  3. 3Preheat the oven to 420F / 220C.
  4. 4In an oven safe pan place the chicken breasts cubes.
  5. 5In an oven safe pan place the chicken breasts cubes.
  6. 6In an oven safe pan place the chicken breasts cubes.
  7. 7Add the rest of the ingredients except for the rice and water.
  8. 8Add the rest of the ingredients except for the rice and water.
  9. 9Add the rest of the ingredients except for the rice and water.
  10. 10Mix it all together. You can marinate it overnight for additional flavor.
  11. 11Mix it all together. You can marinate it overnight for additional flavor.
  12. 12Mix it all together. You can marinate it overnight for additional flavor.
  13. 13Add the rice and mix it.
  14. 14Add the rice and mix it.
  15. 15Add the rice and mix it.
  16. 16Pour 4 cups of boiling water.
  17. 17Pour 4 cups of boiling water.
  18. 18Pour 4 cups of boiling water.
  19. 19Stir it a bit with a spoon.
  20. 20Stir it a bit with a spoon.
  21. 21Stir it a bit with a spoon.
  22. 22Cover with wet parchment paper and aluminum foil.
  23. 23Cover with wet parchment paper and aluminum foil.
  24. 24Cover with wet parchment paper and aluminum foil.
  25. 25Bake in a preheated oven on 420F for 45 minutes.
  26. 26Bake in a preheated oven on 420F for 45 minutes.
  27. 27Bake in a preheated oven on 420F for 45 minutes.
  28. 28Remove the cover and bake for 10 more minutes.
  29. 29Remove the cover and bake for 10 more minutes.
  30. 30Remove the cover and bake for 10 more minutes.
  31. 31Transfer the oven to convection broil on 450F and broil/grill for 5-7 minutes to get a nice golden crust.
  32. 32Transfer the oven to convection broil on 450F and broil/grill for 5-7 minutes to get a nice golden crust.
  33. 33Transfer the oven to convection broil on 450F and broil/grill for 5-7 minutes to get a nice golden crust.
  34. 34Garnish with a bit of Maldon flaky salt and chopped parsley.
  35. 35Garnish with a bit of Maldon flaky salt and chopped parsley.
  36. 36Garnish with a bit of Maldon flaky salt and chopped parsley.

Ingredients

  • 6 pieces chicken breast, cut to small cubes
  • 6 pieces chicken breast, cut to small cubes
  • 6 pieces chicken breast, cut to small cubes
  • 1 shallot, finely chopped
  • 1 shallot, finely chopped
  • 1 shallot, finely chopped
  • 4 Campari tomatoes, chopped
  • 4 Campari tomatoes, chopped
  • 4 Campari tomatoes, chopped
  • 1.5 teaspoons salt
  • 1.5 teaspoons salt
  • 1.5 teaspoons salt
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon black pepper
  • 1 heaping teaspoon paprika
  • 1 heaping teaspoon paprika
  • 1 heaping teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon garlic powder
  • 1 teaspoon garlic powder
  • 1 heaping teaspoon Baharat spice
  • 1 heaping teaspoon Baharat spice
  • 1 heaping teaspoon Baharat spice
  • 0.33 cup extra virgin olive oil
  • 0.33 cup extra virgin olive oil
  • 0.33 cup extra virgin olive oil
  • 0.25 cup date syrup
  • 0.25 cup date syrup
  • 0.25 cup date syrup
  • 0.5 cup tomato sauce
  • 0.5 cup tomato sauce
  • 0.5 cup tomato sauce
  • 2 cups basmati rice, washed and drained
  • 2 cups basmati rice, washed and drained
  • 2 cups basmati rice, washed and drained
  • 4 cups boiling water
  • 4 cups boiling water
  • 4 cups boiling water
  • 0.25 teaspoon Maldon flaky salt
  • 0.25 teaspoon Maldon flaky salt
  • 0.25 teaspoon Maldon flaky salt
  • chopped parsley
  • chopped parsley
  • chopped parsley

Equipment

oven safe panlidparchment paperaluminum foilspoonoven

Tips

  • Marinate the chicken overnight for even more flavor!
  • Use wet parchment paper and aluminum foil to keep it moist while baking.