2 chicken, pieces
1/2 tbsp from each of Curry, red pepper,
cumin, coriander, cinnamon, Turmeric
and cardamon
salt to taste
1/4 cup of lemon juice
2 potatoes, small cubes
1/2 cup of oil
4 minced onions
1 tbsp garlic with ginger
2 chili peppers
3 Tomatoes, minced
2 laurel leaves
4 cups of rice
Hot water to cover the rice
1/3 cup of rose water with a little saffron

1- Mix all spices with salt, then sprinkle the chicken with half quantity.
2- Sprinkle potatoes with turmeric, fry with oil then leave aside.
3- Fry onions in the same oil, then add the chicken pieces and stir over high heat.
4- Add garlic, ginger and chili pepper. Mix then add tomatoes and laurel leaves.
5- Cover the pot and let simmer over low heat for 30 minutes.
6- Remove the chicken from the pot, sprinkle with orange and a little cinnamon. Place into the oven (few minutes) to roast.
7- Add the rest of spices and potatoes to the chicken broth in the pot. Stir and then add rice. Submerge with water (1 cm higher than the rice). Bring to a boil.
8- when the water evaporates, lower heat and pour rose water and saffron over. cover the pot and let the content simmer over moderate heat for an hour. Serve with chicken

  • Mar 20, 2018