Roz Ouzi - Festive Rice with Chicken

👨‍🍳 Method

For the Roast Chicken

1. 1
   Soak the rice in water 30 minutes and drain.

   Colander

   💡Soaking shortens the cooking, and the grains cook evenly.
2. 2
   Pat the chicken dry with paper towels. Mix the turmeric, cinnamon, baharat and salt and rub the mixture into the chicken.

   💡Dry the chicken before seasoning so the mixture clings to the skin; a longer marinade gives deeper color and flavor.
3. 3
   Preheat the oven to 200°C (390°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
4. 4
   Arrange the chicken in the pan in a single layer, with space between the pieces.

   Baking pan
5. 5
   Bake uncovered 45 minutes, until the skin is browned and blistered in spots and the juices run clear. Halfway through, turn the pieces.

   ⚙ BakingOvenBaking pan

   💡In a single layer with space around each piece, the hot air surrounds it and the skin browns and crisps; crowded pieces steam in their own juices.

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.

For the Fried onion

1. 6
   Heat the oil in a pan over medium heat.

   ⚙ Pan-fryingStoveFrying pan
2. 7
   Add the onion and fry, stirring, until the onion is dark golden.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.

To assemble

1. 8
   In a pot, bring the boiling water to a boil, add the rice and stir once.

   StovePot
2. 9
   Turn down to low, cover and simmer 18 minutes without opening the lid, until the liquid is absorbed.

   ⚙ SimmeringStoveLid

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
3. 10
   Turn off the heat and leave covered 5–10 minutes.

   💡Don't open the lid during cooking: the steam is what cooks the top layer. A towel between the pot and the lid absorbs the drips, so the rice doesn't get soggy.
4. 11
   Toast the almonds and pine nuts in a skillet with the butter until golden.

   StoveFrying pan
5. 12
   Gently fluff with a fork, transfer to a serving plate and arrange the chicken and fried onion on top, sprinkle the almonds and pine nuts on top and serve.