Chicken Ouzi Like Restaurants

A famous and elegant Arabic dish, often served at special occasions and gatherings. The secret to restaurant-style Ouzi lies in marinating the chicken well, the flavorful basmati rice, and attractive presentation.

Cooking Time

60 minutes

Serves

4 people

Ingredients

• Whole chicken, cut into 8 pieces

• 1 small onion, finely chopped

• 3 garlic cloves, minced

• 3 tablespoons olive oil

• 2 tablespoons lemon juice

• 1 tablespoon white vinegar

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon chicken seasoning

• 1 teaspoon paprika

• ¼ teaspoon ground cardamom

• ¼ teaspoon ground cinnamon

• 3 cups basmati rice

• 1 cup green peas

• 1 medium carrot, chopped

• ¼ cup pine nuts (for garnish)

• 1 tablespoon ghee or butter

• 6 cups chicken broth

• Salt to taste

• ½ teaspoon black pepper

• 1 teaspoon mixed spices

• 4 whole cardamom pods

• 2 bay leaves (optional)

• Chopped parsley (for garnish)

• ½ teaspoon ground cinnamon (for rice)

Instructions

1. Marinate the chicken:

   • In a bowl, mix the chopped onion, minced garlic, olive oil, lemon juice, vinegar, salt, black pepper, chicken seasoning, paprika, ground cardamom, and ground cinnamon.

   • Rinse and pat dry the chicken pieces.

   • Make shallow cuts in the chicken pieces to help the marinade penetrate.

   • Coat the chicken evenly with the marinade, cover, and refrigerate for at least 2 hours, preferably overnight.

2. Brown the chicken:

   • Heat 2 tablespoons of oil in a large pot over medium heat.

   • Brown the marinated chicken pieces on all sides until golden.

3. Bake the chicken:

   • Place the browned chicken in a baking dish with a little water or chicken broth.

   • Cover the dish with aluminum foil.

   • Bake in a preheated oven at 180°C (350°F) for 45-60 minutes until fully cooked.

   • Remove the foil and broil for 5-10 minutes until the chicken turns golden and crispy.

4. Prepare the rice:

   • In the same pot, heat the ghee and toast the pine nuts until golden. Remove and set aside.

   • Add peas and chopped carrot to the pot and sauté for 3-5 minutes.

   • Drain the soaked rice and add it to the vegetables, gently mixing.

   • Season with salt, black pepper, ground cinnamon, mixed spices, whole cardamom pods, and bay leaves.

   • Pour chicken broth over the rice.

   • Bring to a boil on high heat, then reduce to very low heat, cover tightly, and cook for 20-30 minutes until the rice absorbs the liquid and is fully cooked.

   • Remove from heat and keep covered for 10 minutes to allow the rice to settle.

5. Assemble and serve:

   • Grease a deep glass or ceramic bowl lightly with oil.

   • Place a layer of the browned chicken pieces at the bottom.

   • Fill the bowl with the cooked, spiced rice and press gently with the back of a spoon to compact.

   • Place a large serving plate over the bowl and carefully invert it to release the molded Ouzi onto the plate.

   • Garnish with toasted pine nuts and chopped parsley.

   • Serve hot with yogurt or cucumber yogurt salad.