Chicken and Spices Pilaf (Polao)

Name: Chicken and Spices Pilaf (Polao)
Yield: 8
Ingredients: 4 tablespoons of olive oil; 3 tablespoons of lime juice; 2 tablespoons of grated ginger; 1 tablespoon of ground cinnamon; 1 tablespoon of paprika; 1 tablespoon of ground coriander; 1 tablespoon of curry powder; 1 teaspoon of ground cardamom; 1/4 teaspoon of ground nutmeg; 1/4 teaspoon of crushed black pepper; 2 kg of chicken thighs (breasts, legs, wings); 600 g of rice; 400 g of canned tomatoes; 100 g of pitted prunes; 2 liters of chicken broth (optional, use 4 tablets dissolved in the same amount of water); 6 cloves of garlic; 4 dental floss; 2 bay leaves; 1 large onion chopped; Salt to taste

1
4 tablespoons of olive oil
2
3 tablespoons of lime juice
3
2 tablespoons of grated ginger
4
1 tablespoon of ground cinnamon
5
1 tablespoon of paprika
6
1 tablespoon of ground coriander
7
1 tablespoon of curry powder
8
1 teaspoon of ground cardamom
9
1/4 teaspoon of ground nutmeg
10
1/4 teaspoon of crushed black pepper
11
2 kg of chicken thighs (breasts, legs, wings)
12
600 g of rice
13
400 g of canned tomatoes
14
100 g of pitted prunes
15
2 liters of chicken broth (optional, use 4 tablets dissolved in the same amount of water)
16
6 cloves of garlic
17
4 dental floss
18
2 bay leaves
19
1 large onion chopped
20
Salt to taste

Ingredients

1
4 tablespoons of olive oil
2
3 tablespoons of lime juice
3
2 tablespoons of grated ginger
4
1 tablespoon of ground cinnamon
5
1 tablespoon of paprika
6
1 tablespoon of ground coriander
7
1 tablespoon of curry powder
8
1 teaspoon of ground cardamom
9
1/4 teaspoon of ground nutmeg
10
1/4 teaspoon of crushed black pepper
11
2 kg of chicken thighs (breasts, legs, wings)
12
600 g of rice
13
400 g of canned tomatoes
14
100 g of pitted prunes
15
2 liters of chicken broth (optional, use 4 tablets dissolved in the same amount of water)
16
6 cloves of garlic
17
4 dental floss
18
2 bay leaves
19
1 large onion chopped
20
Salt to taste

Directions

1
1
2
Remove any visible fat and skin from the chicken
3
Season with garlic, lime juice, and salt
4
Let it rest for half an hour
5
2
6
Heat the olive oil in a large pan over low heat for 10 minutes
7
Add the ginger, cloves, coriander, nutmeg, bay leaves, black pepper, cardamom, cinnamon, curry powder, and paprika
8
Stir well
9
Aquaint with water for 2 minutes
10
3
11
Add the chicken pieces one by one, making sure they are fully coated in the spices and start to brown
12
If necessary, remove the first batch of chicken pieces added to make room for the rest
13
Return them to the pan
14
4
15
Add the canned tomatoes and simmer for 5 minutes
16
Add 1 liter of hot chicken broth, cover, and cook over medium heat for 40 minutes
17
Preheat the oven to a medium temperature
18
5
19
Rinse the rice and drain well
20
Grease a baking dish with olive oil and layer it with chicken pieces, alternating with cooked rice and prunes
21
Drizzle with the chicken's cooking juices and remaining broth
22
Seal tightly with aluminum foil and bake in the oven for 25 minutes
23
Serve with slices of pineapple, dried figs, and chutney.