Baharat is a warm spice blend that can vary from region to region – and even household
What's in it: coriander, cumin, cloves, black peppercorns, cinnamon, cardamom, nutmeg, paprika.
| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 90 minutes |
| Serves | 4 |
| Cuisine | Arabic |
| Diet | Family Friendly |
| Preparation | Moderate |
| Calories | 793 |
| Fat | 35.6g |
| Saturates | 7.3g |
| Protein | 32.1g |
| Carbs | 93.8g |
| Sugars | 10.2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFCombine the saffron and rose water in a bowl and set aside for at least 30 minutes to steep.
Halve the leeks lengthways and widthways, then finely julienne. Crush or grate the garlic.
Heat the oil in a large pot over a medium heat. Add the leeks and sauté until caramelised and softened, approx. 5-10 minutes. Remove 1⁄3 of the leeks and reserve for serving. Crush the lime and add to the leeks along with the garlic, bay leaves and cinnamon stick. Sauté for a further 5 minutes. Stir in the tomato paste along with the rest of the spices.
Dice the tomatoes and add to the pot along with 250ml of water. Simmer for 5 minutes.
Preheat the oven to 200°C, gas mark 6. Line a baking tray with parchment paper or foil.
Place the chicken thighs in the pot and coat them in the sauce and season with ½ teaspoon of salt. Place the lid on the pot and cook for approx. 20 minutes, turning halfway through.
Meanwhile, rinse the rice until the water runs clear.
Remove the chicken from the pot and place them on the baking tray. Season with 2 teaspoons of salt. Place in the oven for approx. 20 minutes before switching to the grill setting for 5 minutes, or until crisp.
Place the rice in the pot along with the tomato mixture, the remaining litre of water, saffron, rose water and salt and stir to combine. Cover and bring to a boil then lower the heat to a gentle simmer, cook for approx. 20 minutes or until the rice is almost cooked through. Remove from the heat and set aside, lid on, for 10 minutes to steam.
Heat the oil in a medium-sized pan over a medium heat. Add the salt and cashews. Toast the nuts until golden.
When ready to serve, fluff the rice using a fork and place in a large serving platter. Top with the chicken and garnish with the cashews, crispy leeks and roughly torn coriander.
