Emirates Food Channel
Chicken Bzar
Executive Sous Chef
The only thing I like better than talking about food is cooking it.
Ingredients
Nutrition
Instructions
- Add cooking oil (20ml), allow to heat
- Add chopped onions (30gm), stir
- Add chopped garlic (10gm), Emirati ghee (15gm), chopped coriander (5gm), chopped tomato (100gm) and tomato paste (50gm), stir continuously for 5-7 minutes
- As tomato paste releases its oils, add the spices: turmeric (4gm), cardamom powder (1gm), ibzar spice (3gm) and black pepper powder (1gm), again stir quickly before adding 5ml of saffron diluted with water, salt (5gm) and finally water (150ml)
- Cover with aluminium foil and let it cook for 10 minutes on medium heat
- Marinate the chicken thigh (288gm) by adding some chopped onion (5gm), oil (5ml), salt (2gm), turmeric powder (1gm), diluted saffron in water (2ml), cardamom powder (1gm), black pepper powder (1gm), chopped garlic (2gm), and chopped tomato (5gm)
- Mix all ingredients and make sure to coat the chicken, let it marinate for at least 2 hours
- Add some cooking oil (5gm) to a flat-bottomed pan, stir the chicken, sear each side for a few seconds to get a nice, even golden brown colour
- Sprinkle ibzar sauce (30gm) on top of the chicken
- Place chicken in the oven on high heat
- Remove when done
- In a pot add some cooking oil (15ml), chopped onion (10gm), ibzar spice (3gm), cardamom powder (1gm), black pepper powder(1gm), Emirati ghee (10gm), chopped coriander (5gm), chicken stock powder (8gm) and saffron diluted in water (5ml)
- Stir the mix and add some previously chopped fried potato cubes (30gm) and turmeric powder (2gm), add the rice (200gm), mix and coat all the rice grains with the spices
- Add some water to top the rice (350ml), about 2cm above the rice, stir and check that the level of the water is correct, add some salt (5gm), cover the rice with foil and let it cook on low heat for 10 minutes
- Let it rest for 5 minutes without heat