Arabic Spiced Chicken à la Ouzi

The spice mix in this recipe gives both the chicken and rice a very distinctive Middle Eastern flavour. The chicken is marinated twice so while not difficult to make you'll want to start this meal about 5 hours before you  plan on serving it. 

Ingredients:

Spice Mix:
4 tsps cinnamon
4 tsps cumin
2 tsp allspice
1 tsp cardamon or nutmeg

4 chicken legs, separated thigh and drumstick
2 cups plain yogurt
1 lemon, sliced
2 tsps of salt
3 tbsps tomato paste
3 garlic cloves, minced
1  1/2 tsp spice mix
1 tsp liquid smoke
salt and pepper to taste
1 carrot, sliced
1 leek, chopped
2 celery stalks, sliced

Rice:
3 cups long grain rice (I used basmati)
1  1/2 tbsp olive oil
3/4 cup onion, chopped
1/2 cup peanuts
1/2 cup sunflower seeds
1 tsp turmeric 
7 tsps spice mix
salt and pepper to taste
6 cups water or chicken broth

Garnish: more lemon slices, peanuts, sunflower seeds and pomegranate.


Mix the spices together and set aside.

To start mix 1 cup yogurt, lemon slices and salt. Toss together with the chicken, squeezing the lemon slices and rubbing the marinade into the chicken. Refrigerate 30-60 minutes.

Rinse the chicken in cold water and discard the yogurt mix.
Because smoking the chicken gives it a unique taste and since I didn't have the inclination to smoke it, I added liquid smoke to this next step. Or you could just leave it out.

Mix 1 cup yogurt, tomato paste, garlic, 2 tsps spice mix, salt, pepper and liquid smoke.

Tuck some marinade under the skin of the chicken then rub the rest all over. Return to the fridge for 2-3 hours.

Now you're ready to cook!  Oil a large roaster and place the chicken in a single layer. Add the carrot, leek and celery then pour in just enough water to cover the bottom of the pan.

Cover the pan with foil and bake in a 350 F oven for 45 minutes. Then remove the foil and return to the oven for another 15-20 minutes. You may also choose to broil the top for a couple of minutes.

While the chicken cooks you can start the rice. Wash and rinse the rice three times in hot water, then soak for 10 minutes. Drain.

Heat oil in a large skillet. This recipe makes ALOT of rice! Add onions to the skillet and cook until translucent then add rice, peanuts, sunflower seeds and seasonings. Toss a couple of minutes then add the water. Bring to a boil and cover. Reduce heat and simmer 15-20 minutes or until the water is absorbed and the rice is tender.

Once the chicken is cooked nestle it with some veggies on a bed of rice.

And garnish with more lemon slices, peanuts, sunflower seeds and pomegranate. 

Chicken serves 4-6
Rice serves an army!