Mofatah Al Dajaj


Mofatah is another traditional Saudi dish, but is usually prepared with lamb like the majority of the kingdoms recipes. If you like a kick you can slit the pepper when cooking and add red pepper to the lemon mixture later on. My Little T will not eat anything spicy, so I always make mine this way. Salad and yogurt are also served on the side as they are with all rice dishes.

4 chicken breasts, with bones
2 tablespoons of olive oil
1 small white onion, diced
1 garlic clove, diced
1 chili (green or red, I used red)
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon ground pepper
1 (1-inch) piece of khalanjan
4 green cardamom pods, brusied
1 shaiba leaf
1 loomi
1/2 teaspoon ground turmeric
1 teaspoon curry powder
Juice of 1/2 lemon
Toasted pine nuts and raisins, for topping
White rice

1. In an iron skillet on medium heat, add 1 tablespoon of olive oil. Add onions, garlic and chili. Allow to cook for 2 minutes and add chicken breast. Add cumin, cardamom pods, salt and pepper over chicken. Add kholegan, cardamom, shaiba and loomi. Brown chicken on both sides, then add 1/4 cup water and cover pan. Add more water if needed just to slightly cover the bottom of the pan.

2. Meanwhile, in a small bowl, add lemon juice, turmeric, curry powder and remaining olive oil, mix. Preheat oven to 375F. When chicken has thoroughly cooked, place the chicken on a baking sheet and brush with the lemon mixture. Place in the oven and bake until golden, about 10 minutes.

3. Take the onions and garlic mixture from the skillet and add in the rice, stir. Do not add the liquid or it will be too wet. You can shred the chicken and mix with the rice or serve the breasts on top of the rice. Sprinkle the top with the toasted pine nuts and raisins.

Yields: 3 servings

2 Responses to Mofatah Al Dajaj

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