In Bahrain they serve a lot of their main rice dishes, cake shaped, for example, they will layer everything in a pan like the meat and rice and carefully place a plate under it and let a pan shaped meal slip out, this is one of the meals that is made that way too, or else you can serve it normal. I personally never cared too much for making it that way, it’s a lot of extra work and I just like the way it looks naturally better. The marinade for this chicken is one of my all time favorites, it can also be used for lamb and taste just as great. The fried onions are really the perfect final touch for the meal.
2 packs chicken with bones, cut into small pieces
1/2 teaspoon ground turmeric
1/4 teaspoon ground cloves
1 teaspoon ground cardamom
1 teaspoon ground coriander
4 garlic cloves, smashed
Juice of 1 lemon
Salt and pepper, to taste
1 large potato, thinly sliced
1/4 cup thinly sliced onions
1/4 cup sunflower oil
2 cups rice
1 teaspoon sunflower oil
4 cups chicken broth
1 teaspoon rose water
1. In a mixing bowl, add turmeric, cloves, cardamom, coriander, garlic, salt, pepper and lemon. Add chicken pieces, mix well. Marinate for at least 20 minutes.
2. In a nonstick saute pan on medium heat, add oil. On one side of the pan, add potatoes, and the other unions. Par-cook the potatoes, then remove to a paper towel. Fry the onions until crisp and brown. Place on the towel.
3. Preheat the oven to 350F. In the same saute pan out the oil and place back on the stove on medium heat. Add the entire contents from the chicken marinade. Allow to cook until both sides are browned, about 5-7 minutes on each side.
4. In a baking casserole, add the entire contents from the chicken pan and potatoes, cover and place in the oven for 30 minutes.
5. Meanwhile, make the rice. In a saucepan on high heat, add oil, rice, chicken broth and rose water. Bring to a full boil, cover and reduce to low, never removing lid. Allow to cook for 22 minutes.
6. On a serving platter carefully add rice, chicken pieces, potatoes and sprinkle the top with the fried onions.
Yields: 4-6 servings