This exotic and flavorful dish is served in Jordan on special occasions and to honor special guests. It makes a beautiful presentation and is easy to prepare. Preheat oven to 425 degrees. Spray a large shallow baking pan with non-stick spray. Rinse chicken and pat dry. Place pieces in baking pan and sprinkle on both sides generously with BAHARAT MIDDLE EASTERN BLEND and then lightly with ALL GOOD SPICE. Bake, uncovered, about 45 minutes, turning as needed until brown on both sides. Remove chicken and set aside. Add 1 cup water to pan and place over medium heat. Deglaze pan and pour drippings into a small bowl. Skim off fat. Set juices aside. In a small frying pan, sauté pine nuts and almonds in Clarified Butter until golden brown. Stir in pistachios, white raisins and currants. Remove from heat and set aside. Steam carrots and peas separately in a small amount of water until tender crisp. Arrange Platter: Spread rice on a large serving platter to within 2 inches of edge. Place chicken on top. Sprinkle nuts, white raisins and currants over chicken. Arrange carrots, peas and eggs around edge of platter. Pour chicken juices over all. Tsatsiki (page 28) and a tossed salad with Lebanese Dressing (page 27) round out this beautiful meal.

CHICKEN OUZI (Chicken and Rice Platter)

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Category

All Good Spice

Baharat MIDDLE EASTERN BLEND

Breads

HUMMUS SPICE

KIBBIE SPICE

Servings

Makes 6 to 8 Servings

Author

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Makes 6 to 8 Servings
  • 1 double recipe Basmati Rice (page 38)
  • 4 lb chicken pieces
  • SPICE BAZAAR ALL GOOD SPICE
  • SPICE BAZAAR BAHARAT MIDDLE EASTERN BLEND
  • 2 Tbsp Clarified Butter (page 159)
  • 1/4 cup each pine nuts, blanched almonds and raw pistachios
  • 1/4 cup each white raisins and currants
  • 1/2 lb baby carrots
  • 1/2 lb frozen peas
  • 4 eggs, hard boiled, peeled and cut in half

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