Shorbet Djaj w Riz

Updated at: Wed, 16 Aug 2023 23:48:49 GMT

Step 1

Place chicken and stock in a large pot with the salt. Weigh down the chicken under a few small plates ad keep it submerged and simmer over a medium heat until the chicken pieces are cooked through. The meat should separate from the end of the leg bone when cooked (a thermometer will say 165 F when inserted into the thickest part of the thigh and the juices of the chicken will run clear.

Step 2

When the chicken is cooked, remove and cool, then remove the chicken skin and discard. Shred the meat and discard the bones. Strain the broth and reserve.

Step 3

Wipe out the pot then place over a medium heat and add the olive oil, onion, and celery and saute for 2-4 mins so vegetables are tender but not browned.

Step 4

Add the tomato paste, baharat and cinnamon, stir and cook for 1 minute. Add the broth and rice, and bring to a gentle simmer. Cook for 8-10 mins until rice is tender.

Step 5

Add the reserved chicken and cook for 1 minute to warm the chicken. Season with salt & freshly ground pepper and garnish with chopped parsley.

Step 6

To make the Baharat: place the peppercorns, cumin seeds, coriander seeds, colves, and cardamom pods in a small frying pan over a medium high heat for 3-6 mins (toasting slowly). Stir until the spices are toasty and fragrant. Do not burn! After toasting, leave them to cool. When cool, grind them in a spice grinder - then add the dried mint, ground nutmeg, and ground cinnamon. This can be stored air-tight for 1 month.

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