Chicken and Spice Pilaf (Polao)

Name: Chicken and Spice Pilaf (Polao)
Yield: 8
Ingredients: 4 tablespoons of olive oil; 3 tablespoons of lemon juice; 2 tablespoons of grated ginger; 1 tablespoon of ground cinnamon; 1 tablespoon of paprika; 1 tablespoon of ground cumin; 1 tablespoon of curry powder; 1 teaspoon of ground cardamom; 1/2 teaspoon of ground nutmeg; 1/4 teaspoon of ground black pepper, crushed; 2 kg of chicken pieces (thighs, legs, breast); 600 g of rice; 400 g of canned tomato puree; 100 g of black raisins without pit; 2 liters of chicken broth (optional, use 4 tea bags dissolved in the same amount of water); 6 cloves of garlic; 4 sprigs of rosemary; 1 large onion, chopped; Salt to taste

1
4 tablespoons of olive oil
2
3 tablespoons of lemon juice
3
2 tablespoons of grated ginger
4
1 tablespoon of ground cinnamon
5
1 tablespoon of paprika
6
1 tablespoon of ground cumin
7
1 tablespoon of curry powder
8
1 teaspoon of ground cardamom
9
1/2 teaspoon of ground nutmeg
10
1/4 teaspoon of ground black pepper, crushed
11
2 kg of chicken pieces (thighs, legs, breast)
12
600 g of rice
13
400 g of canned tomato puree
14
100 g of black raisins without pit
15
2 liters of chicken broth (optional, use 4 tea bags dissolved in the same amount of water)
16
6 cloves of garlic
17
4 sprigs of rosemary
18
1 large onion, chopped
19
Salt to taste

Ingredients

1
4 tablespoons of olive oil
2
3 tablespoons of lemon juice
3
2 tablespoons of grated ginger
4
1 tablespoon of ground cinnamon
5
1 tablespoon of paprika
6
1 tablespoon of ground cumin
7
1 tablespoon of curry powder
8
1 teaspoon of ground cardamom
9
1/2 teaspoon of ground nutmeg
10
1/4 teaspoon of ground black pepper, crushed
11
2 kg of chicken pieces (thighs, legs, breast)
12
600 g of rice
13
400 g of canned tomato puree
14
100 g of black raisins without pit
15
2 liters of chicken broth (optional, use 4 tea bags dissolved in the same amount of water)
16
6 cloves of garlic
17
4 sprigs of rosemary
18
1 large onion, chopped
19
Salt to taste

Directions

1
Remove skin and fat from the chicken
2
Season with garlic, lemon, and salt
3
Let it rest for 30 minutes
4
Heat olive oil in a large pan over medium heat and sauté the onion for 10 minutes
5
Add the ginger, cloves, cumin, nutmeg, rosemary, black pepper, cardamom, cinnamon, paprika, and curry powder
6
Cook for 2 minutes
7
Add the chicken pieces gradually, making sure they are well coated with the spices and start to brown
8
If necessary, remove the first batch of chicken pieces to make room for the rest
9
Then return them to the pan
10
Add the canned tomato puree and cook for 5 minutes
11
Add 1 liter of hot chicken broth, cover, and simmer over medium heat for 40 minutes
12
Preheat oven to medium temperature
13
Rinse the rice and drain well
14
Grease a refractory dish with olive oil and arrange it with the chicken pieces, alternating with raw rice and raisins
15
Moisten with the chicken broth and remaining sauce
16
Cover with aluminum foil and bake for 25 minutes
17
Serve accompanied by slices of pineapple, dried figs, and chutney.