Chicken Madfoon
A chicken dish with rice and spices, cooked in the madfoon covered style.
A spiced chicken rice dish cooked in a covered style called madfoon.
Like an Arabic baked chicken and rice meal.
Seal the pot well so the chicken cooks with steam and flavor.
Ingredients
- 1.5 kg cut chicken
- half a kilogram basmati rice
- 1 teaspoon pepper paste
- 1 teaspoon curry powder
- half a teaspoon seven-spice blend
- 1 tablespoon salt
- a pinch saffron
- 2 cubes Maggi chicken stock cubes
- half a teaspoon black pepper
- quarter teaspoon ground cardamom
- 6 cloves garlic
- mixed green peppers
- 3 medium onions onions
- 3 medium potatoes potatoes
- half a cup corn oil
- 1 piece for the pot parchment paper
- for boiling water
- for soaking the chicken vinegar
- 1 spoonful ghee
- 1 piece charcoal
Instructions
- In a bowl, combine the chicken with the pepper paste, curry powder, seven-spice blend, black pepper, cardamom, garlic, and salt, setting the saffron aside, then season the chicken in the bowl.
- It is preferable to soak the chicken in a separate bowl with water, salt, and vinegar for 1 hour, then drain it and use it in the bowl.
- In the prep bowl, cut the vegetables into thick slices; cut the onions into rings, chop the peppers, and slice the garlic cloves.
- Season the vegetables in a pot or bowl with a little oil, salt, and some of the mixed spices, then arrange them in the pot.
- Line the bottom of the pot with parchment paper before arranging the ingredients so that the food does not stick.
- Arrange a layer of onions in the pot, followed by peppers, garlic, potatoes, and then the chicken on top of the vegetables.
- Add a little oil over the contents of the pot, then cover the pot and cook over low to medium heat.
- Leave the chicken and vegetables in the pot for 45 minutes to 1 hour, until cooked through.
- Wash the basmati rice in a bowl, then boil it in another pot in plenty of water with salt, chicken stock cubes, and a little oil, until it is 80% cooked.
- Drain the rice in a colander, then add it to the pot over the chicken and vegetables once they are cooked.
- Add a little oil or ghee over the rice, and pour the saffron infusion over the top.
- Reduce the heat to the lowest setting and leave the rice over the chicken and vegetables for about 15 minutes to absorb the flavor.
- Place a lit piece of charcoal in a small bowl inside the pot over a little oil if a smoky flavor is desired, then cover the pot and leave it for about 5 minutes.
- Invert the pot onto a large serving platter, then slowly lift off the pot to reveal the Chicken Madfoon presentation.