3 cups basmati rice
5 skinless chicken legs
5 skinless chicken thighs
2 large yellow onions, peeled and quartered
½ c plus 2 tbsp. olive oil or vegetable oil, divided
5 tsp. salt
1 cup chicken broth
3 large carrots, peeled
1 cup black raisins
½ cup slivered almonds
3 tbsp. sugar
¾ cup water
2 tsp. ground cumin
1 ½ tsp. ground cardamom
½ tsp. ground black pepper
12 cups water
2 tsp. browning sauce such at Kitchen Bouquet (optional)*
Preheat the oven to 500 degrees.
Immerse rice in a bowl of water and drain in a colander. Repeat this step 3 times.
Wash and dry the chicken. Set aside.
Chop the onions in a food processor using the pulse button. Don’t puree the onions. You can do this by hand, if you prefer.
Choose a sauté pan that is at least a couple inches deep and large enough to fit all the chicken. Pour ½ cup of the oil in the pan and sauté the onions over high heat, stirring quickly, until brown (5-10 minutes). Don’t burn them. Add the chicken to the pan and sprinkle with 3 tsp. of the salt. Cook the chicken over medium-high heat for 6 minutes, turning from time to time so all sides turn golden brown. The onion will start to caramelize and turn into a thick sauce. Add 1/4 cup of the chicken broth, and continue stirring to keep the chicken from burning. Once the liquid has been absorbed, add another 1/4 cup of, bring it to a boil, cover with a lid or aluminum foil, and simmer for 10 minutes. The sauce should turn a dark brown. If your sauce does not take on a dark color you can add the Kitchen Bouquet to give it color.
While the chicken is cooking, cut the carrots into long matchsticks, about 4 inches long and 1/8-inch thick. Make sure that they are not too thin. In a large frying pan add ¾ cups of water and bring to a boil, add the carrots and cook until tender and a deep orange hue, 5 to 7 minutes. Keep a close eye on this to make sure you do not overcook them. Once the carrots are done, drain any leftover liquid out of the pan. Add the remaining 2 tbsp of oil, raisins, almonds and sugar to the carrots. Stir quickly over medium-high heat and keep stirring for about 3 minutes. The raisins will look plump; the carrots will take on a nice sweet flavor. Remove from heat and package the carrots into a sealed aluminum foil pouch about the size of a small paperback novel.
Remove the chicken pieces from the broth and set aside. Stir the cumin, cardamom and black pepper into the broth. Continue to cook on low for 5 minutes to allow it to thicken.
Meanwhile, measure 12 cups of water and the remaining 2 tsp. of salt into a large Dutch oven or pot with a fitted lid. Bring it to a boil. Add the rice to the water and boil until it is al dente (nearly cooked, though still slightly crunchy). This will take just a few minutes depending on the rice you use. You will have to taste it to check for doneness. Do not overcook it.
Immediately strain the rice through a colander. Put the rice back into its cooking pot and add the broth. Mix well. Arrange the chicken pieces on top of the rice. Set the aluminum package of carrots on top of the rice. This will keep the carrots warm and deepen the flavors without mixing with the rice yet.
Bake the rice for 15 minutes in 500 degrees then drop the temperature down to 250 degrees. Cook for another 20 minutes.
Arrange the chicken pieces on a large platter, cover with the rice. Sprinkle the carrots, raisins, and almonds on the rice. Serve with a simple salad.
Notes and Instructions