Ingredients
- 1 chicken without skin, divided in 4 or 8 pieces – fe-rakh
- 2 cups rice – roz
- 2 onions, sliced – ba-sal
- 1 tablespoon ghee – sam-na
- 2 tablespoons garlic, minced – tom
- 1/2 cup lemon juice – a-seer li-moon
- black pepper – fel-fel es-wid
- 1/2 teaspoon chili peppers – shat-ta
- 5 cardamom pods – hab-ba-han
- 5 cloves garlic, minced – tom
- 3 cinnamon sticks – er-fa
- 1 teaspoon saffron – za-fran
- salt and pepper – malh and fel-fel
Directions
- Preheat the oven to 150 degrees Celsius.
- Wash the chicken thoroughly and place in a bowl with the minced garlic, lemon juice, black pepper, chili pepper and salt. Marinate for 30 minutes.
- Wash the rice and soak in water for 10 minutes. Drain and place in a saucepan.
- Fry the onion slices in ghee until golden. Add the drained rice and stir continuously for about five minutes on medium heat.
- Place the rice and onion mixture in an oven dish. Add two cups of water, salt, cardamom, garlic, cinnamon and saffron.
- Cover the dish with aluminum foil and pierce the foil in several places with a knife. Place the chicken pieces on top of the holes in the foil. Cover the chicken and the tray with another layer of aluminum foil and seal it tightly on all sides.
- Place the tray in the oven for 90 minutes or until the chicken and rice are done.
- Arrange the rice in a serving dish with the chicken pieces on top of it and serve hot.
