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Zarb Chicken and Rice with Spices
A traditional Bedouin dish where marinated chicken and spiced rice are slow-cooked underground in a sand oven (Zarb), resulting in incredibly tender meat and flavorful rice.
ð§ ææ
- 1.5 kg Whole chicken(cut into 8 pieces)
- 400 g Basmati rice
- 2 large Onions(sliced)
- 4 cloves Garlic(minced)
- 4 tbsp Olive oil
- 3 tbsp Jordanian 7-spice blend (Baharat)
- 1 tsp Turmeric
- 5 pods Cardamom pods
- 1 stick Cinnamon stick
- 2 leaves Bay leaves
- 2 tsp Salt(or to taste)
- 1 tsp Black pepper(freshly ground)
- 700 ml Water or chicken broth
- sufficient quantity Aluminum foil
- 1 item Large pot or Dutch oven
ðšâð³ äœãæ¹
- 1
Marinate the chicken pieces. In a bowl, combine chicken pieces with olive oil, 2 tbsp of the 7-spice blend, turmeric, minced garlic, salt, and pepper. Mix well and let it marinate for at least 30 minutes (or longer in the refrigerator).
â±ïž 30 minutes - 2
Prepare the rice. Rinse the basmati rice until the water runs clear. In a separate bowl, combine the rinsed rice with the remaining 1 tbsp of 7-spice blend, cardamom pods, cinnamon stick, bay leaves, and salt. Toss to coat the rice evenly.
ð¡ ããã®ã³ã: Ensure rice is well-drained after rinsing. - 3
Assemble the Zarb. In a large pot or Dutch oven, layer the sliced onions at the bottom. Place the marinated chicken pieces on top of the onions. Pour the seasoned rice around and over the chicken.
ð¡ ããã®ã³ã: The onions act as a base to prevent direct contact with the pot. - 4
Pour the water or chicken broth over the rice and chicken. The liquid should be just enough to cover the rice and chicken, about 1-1.5 cm above.
- 5
Seal the pot tightly. Cover the pot with its lid, then wrap the entire pot securely with several layers of aluminum foil to create an airtight seal. This is crucial for the 'underground oven' effect.
ð¡ ããã®ã³ã: Ensure there are no gaps for steam to escape. - 6
Simulate the Zarb. While a traditional Zarb uses an underground pit, you can replicate the slow-cooking effect in a conventional oven. Place the sealed pot in a preheated oven at 160°C (320°F).
- 7
Cook for 2 to 3 hours. The long, slow cooking time allows the chicken to become incredibly tender and the rice to absorb all the flavors.
â±ïž 2-3 hoursð¡ ããã®ã³ã: Cooking time may vary depending on the oven and the size of the chicken pieces. - 8
Rest and serve. Carefully remove the pot from the oven. Let it rest, still sealed, for about 15-20 minutes before opening. This allows the flavors to meld and the steam to settle.
â±ïž 20 minutes - 9
Unseal the pot and serve the chicken and rice directly from the pot, ensuring each serving gets a mix of chicken, rice, and the flavorful juices.
ð¡ ããã®ã³ã: Garnish with fresh parsley or toasted nuts if desired.
ð¡ ããã®ã³ã
- âThe quality of the Jordanian 7-spice blend is crucial for authentic flavor.
- âEnsure the pot is very well-sealed to trap moisture and steam.
- âIf you don't have a large pot, you can use a heavy-duty roasting pan and seal it tightly with foil.
- âThis dish is often served with a side of plain yogurt or a simple Arabic salad.
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- Add dried apricots or raisins to the rice for a touch of sweetness.
- Use lamb pieces instead of chicken for a richer flavor.
- Incorporate a few whole dried limes (loomi) for a distinct tangy note.