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Ruz Bi Dfeen – Rice With Chicken And Chickpeas Recipe

Yields1 ServingPrep Time15 minsCook Time2 hrs 30 minsTotal Time2 hrs 45 mins

To prepare this on the stovetop, after bringing the liquid to a boil, cover the pot and continue cooking the mixture at a steady simmer for 25 to 30 minutes.

 ¼ Chicken (whole)
 ½ Onions (large)
 ¼ tsp Salt
  tsp Black pepper
 ¼ Cinnamon (sticks)
  tsp Cinnamon (powder)
  tsp Arabic mixed spice (or All Spice)
 ¾ Bay leaves (dried)
 ½ cup Rice (long grain, e.g. Basmati)
 100 g Chickpeas (canned)
 ½ Potatoes
 ¼ Tomatoes (large)
 1 Onions (large)
 2 Garlic cloves
 ½ tsp Salt
  tsp Black pepper
 ½ tsp Arabic mixed spice (or All Spice)
 ¾ tsp Cinnamon (powder)
 ¼ cup Sunflower oil
 1 ⅓ cup Chicken broth (made in recipe)
 Almonds (fried, whole or halved)
 Parsley (chopped)

Place the chicken in a pot and cover with water, then bring to a boil on high heat. You will notice white foam forms on top of the water. Using a net ladle, remove the foam by skimming the water.


Add the remaining ingredients for boiling the chicken to the pot, cover and leave it to boil on medium heat until cooked (about 1.5 hours). Note: If you’re using a pressure cooker, it takes around 25 minutes to boil the chicken.


Once cooked, remove the chicken from the broth and set it aside to cool. Drain the broth and throw away the onions, bay leaves and cinnamon stick - you will use the broth later to cook the rice. Once the chicken is cooled, peel off the skin and separate the meat into large pieces using your hands, discard the bones.


While the chicken is boiling, heat the sunflower oil in a pan on medium heat and add the sliced onions. The oil should be hot enough to cook the onions, but not to burn them quickly. Leave the onions to fry on medium heat, stirring occasionally. Once done, place the onions on a sieve for the oil to drain, and then put them on a plate with a paper towel to absorb any excess oil. Note: The slower you fry the onions the better, as the sweetness of the flavours come out.


While the onions are frying slowly, you can start to fry the potato slices. Heat the sunflower oil in a pan on medium heat and add the potato slices, but don’t let them burn. Remember to turn them over once golden so they cook on both sides. Once fried, place the potato slices on a plate lined with paper towels to absorb any excess oil.


Now mix together the spices in a bowl and set them aside – you’ll need them when layering the dish.


Now it’s time to layer the ingredients in the pot. Start by putting a bit of sunflower oil on the base of the pan and spread it around. Cover the base of the pot with the sliced tomatoes and place the garlic cloves in the empty spots. Then layer the chicken pieces and sprinkle half the spice mixture on top; you’ll use the other half later.


Now add the chickpeas, followed by a layer of fried potatoes, then the fried onions.


Add the rice evenly on top of the fried onions and sprinkle with the remaining spice mixture. Then add the chicken broth carefully and evenly – pour gently so you don’t move the rice around too much.


Place the pot on the stove, cover, and bring to a boil on high heat. Let it boil for about 5 minutes, then remove the pot from the heat, take off the lid, and cover it with aluminum foil. Then put the lid back on and let it cook on low to medium heat. Note: The foil traps the steam and moisture in the pot to make sure the rice cooks well. It takes about an hour to cook, but leave it on for longer if the rice is still not soft.


Now it’s time to flip the dish! Place a large serving plate upside down on top of the pot. Hold the handles of the pot with your fingers and put your thumbs on the bottom of the plate to hold everything steady. Then quickly and carefully flip it over. Now set it aside with the pot still on for about 5 minutes. Then tap the top of the pot to help make sure nothing is stuck to it, and carefully remove the pot.