Ingredients with Measurements:
- 1 whole chicken, cleaned and cut into pieces
- 2 cups basmati rice
- 4 cups water
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 tablespoons vegetable oil
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 bay leaves
- 2 cinnamon sticks
- 4 cardamom pods
- 4 cloves
- 1 tablespoon butter
Special equipment needed:
- Large pot with lid
- Aluminum foil
- Large baking sheet
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.
3. Add the cumin powder, coriander powder, turmeric powder, black pepper, and salt to the pot and stir until fragrant.
4. Add the chicken pieces to the pot and coat them with the spice mixture.
5. Add enough water to the pot to cover the chicken pieces. Add the bay leaves, cinnamon sticks, cardamom pods, and cloves to the pot.
6. Bring the water to a boil, then reduce the heat to low and cover the pot with a lid. Let the chicken simmer for 45 minutes.
7. While the chicken is cooking, rinse the basmati rice in cold water until the water runs clear.
8. In a separate pot, bring 4 cups of water to a boil. Add the rinsed rice to the pot and stir. Reduce the heat to low and cover the pot with a lid. Let the rice cook for 15-20 minutes, or until all the water is absorbed.
9. Once the chicken is done cooking, remove it from the pot and place it on a large baking sheet lined with aluminum foil.
10. Brush the chicken with melted butter and bake it in the preheated oven for 10-15 minutes, or until the skin is crispy and golden brown.
11. Serve the chicken with the cooked rice.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 10 minutes
Temperature:
Oven temperature: 350°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 12g
Carbohydrates: 60g
Protein: 25g
Substitutions for ingredients:
- Chicken can be substituted with lamb or beef.
- Basmati rice can be substituted with any long-grain rice.
Variations:
- Add chopped carrots and potatoes to the pot with the chicken for a one-pot meal.
- Use different spices, such as paprika or curry powder, for a different flavor profile.
Tips and tricks:
- Make sure to rinse the rice well to remove excess starch.
- Brushing the chicken with butter before baking it will give it a crispy skin.
- If the chicken is not crispy enough after baking, broil it for a few minutes to get a golden brown color.
Storage instructions:
Leftover chicken and rice can be stored in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the chicken and rice in separate microwave-safe containers and microwave for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the chicken and rice on a large platter with fresh herbs and lemon wedges for garnish.
Garnishes:
Fresh parsley, cilantro, or mint leaves.
Pairings:
Serve with a side of roasted vegetables or a salad.
Suggested side dishes:
Roasted carrots and potatoes, green beans, or a mixed green salad.
Troubleshooting advice:
If the chicken is not cooked through after simmering for 45 minutes, continue cooking until the internal temperature reaches 165°F.
Food safety advice:
Make sure to wash your hands and all utensils and surfaces that come into contact with raw chicken to prevent cross-contamination.
Food history:
Haneeth is a traditional Yemeni dish that is typically made with lamb or chicken and is cooked in a special underground oven called a tandoor.
Flavor profiles:
The chicken is seasoned with a blend of warm spices, including cumin, coriander, and cinnamon, which give it a rich and savory flavor.
Serving suggestions:
Serve the chicken and rice with a side of yogurt or a spicy tomato sauce for dipping.
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Region: Yemeni