• Cuisine: Middle Eastern
• Course: Main Course
• Features: Gluten-Free, Holiday (Ramadan)

Ingredients:

• 1 (about 3 pounds) whole chicken , cut into 8 pieces (may substitute legs and thighs)
• Salt
• Freshly ground black pepper
• 2 tablespoons unsalted butter
• 1 small onion, peeled and left whole
• 3 cardamom seeds
• 4 cups low-sodium chicken broth or water
• 1/2 teaspoon allspice
• 1 cup white basmati rice
• 2 tablespoons raisins or currants
• 2 teaspoons unsalted butter
• 1/4 cup pine nuts
• 1/4 cup slivered almonds

Directions:

Rinse chicken and pat dry. Sprinkle with salt and pepper to taste.

In a large pan over medium heat, heat 1 tablespoon of the butter. Brown the chicken pieces, about 4 minutes per side. Add the onion, the cardamon seeds and enough chicken broth or water to cover. Cover tightly and simmer for 45 minutes or until the chicken is cooked through. With a slotted spoon, transfer the chicken pieces to a serving dish and cover loosely to keep warm. Reserve the broth.

Strain 1 cup of broth through a sieve and place it in a medium saucepan over high heat. Add 3/4 cup of water, 1 tablespoon of butter, the allspice and salt to taste and bring it to a boil. Rinse the rice in cold water and add the rice to the pan. When the broth and water return to a boil, reduce the heat to low and simmer, covered, for about 20 minutes or until all liquid has been absorbed.

Meanwhile, place the raisins or currants in a small bowl, add warm water to cover and let sit. In a small saute pan over low heat, melt 2 teaspoons of butter. Add the pine nuts and the almonds and stir until golden brown, about 3 minutes. Transfer the nuts to a small bowl. Drain the plumped raisins or currants and add them to the bowl with the nuts.

When the rice is cooked, transfer it to a serving platter. Arrange the chicken pieces on top and garnish with the nuts and raisins. Serve immediately.

Recipe Source:

Adapted by Aida Mady from a traditional Egyptian recipe.

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