Arabic spiced chicken with rice

Resepi dari https://middleeastmoments.wordpress.com jadi pilihan untuk saya memasak ayam bagi hidangan berbuka puasa hari ke 4 di surau. Menu ni menu tambahan bagi yang tak makan kambing dan untuk anak2 juga. Resepi ni katanya ubahsuai daripada resepi ouzi.

Arabic spiced chicken rice

For the Spice Mix (Baharat)

2 tsp ground cinnamon - 2 sk serbuk kulit kayu manis
2 tsp cumin - 2 sk serbuk jintan putih
1 tsp ground allspice - 1 sk serbuk allspice
1 tsp ground cardamon - 1 sk serbuk pelaga

Mix all of these together. By all means play around with the quantities to suit your taste. Could add a tsp of ground nutmeg if you like the this flavour.
Campur semua dan gaul rata. Boleh tambah 1 sk serbuk buah pala kalau suka.

For the Chicken

A whole chicken jointed leaving skin on or 8 chicken pieces on the bone with the skin on (drumsticks, thighs) or 4 Chicken Marylands
Seekor ayam  - potong ikut suka

150mls of natural yoghurt
150 ml yogurt

1 lemon sliced
1 biji lemon- hiris

1 heaped tps of salt (this seems like a lot but it gets washed off)
Garam secukup rasa

2 heaped tablespoons of tomato paste
2 sb pes tomato (saya kisar tanpa air 3 biji tomato)

3 large garlic cloves finely diced
3 ulas bawang putih - cincang halus

1 1/2 tsp of spice mix
1 1/2 sk rempah campuran di atas atau arabic mix spice yg dibeli

Salt an Pepper to taste
Serbuk lada hitam dan garam secukup rasa

Step 1

In a bowl mix the chicken pieces with half the yoghurt, slices of lemon and the salt. Liberally rub the mix into the chicken squeezing the lemon slices to release some of the juices. Let the chicken marinate for about 30 mins (1 hour if you have time). This just makes the chicken really tender and juicy.

Gaul ayam dengan 1/2 yogurt, lemon dan garam. Perah lemon tu. Biarkan 30-60 minit.

Rinse the chicken with water to remove the yoghurt mix.
Bilas ayam dan toskan.

Step 2

You can leave out the next step of smoking the chicken if you want to.
(Boleh skip step ini - saya tak smoke ayam sebab tal sempat)

Place the chicken in a roasting tray. Place a small piece of aluminium foil in the middle of the dish and form a small well. Pour in approximately 1 tablespoon of oil into the aluminum foil well.

Have ready a piece of aluminium big enough to be able to cover the roasting pan tightly. Get some coals that you would use in a bbq and heat them up over a gas flame cooker. Put the hot coals into the aluminium well and cover the dish with the large piece of foil to stop any of the smoke escaping. Leave the chicken to smoke for about 20-30 minutes depending on the degrees of smokiness that you want to achieve. I like a strong smokey flavour so leave the chicken to smoke for about 30 minutes.

Step 3

Mix the rest of the ingredients with the remaining yoghurt together in a large bowl. Add salt and pepper to taste – it’s best to have this marinade on the salter side. Add the chicken pieces. Rub the marinade into the chicken and in under the skin. Leave to marinade for 1-2 hours.

Gaul semu bahan dalam mangkuk. Masukkan ayam dan gaul rata dengan bahan2 tadi. Perap 1 - 2 jam.


Step 4

Coat the bottom of the roasting pan with some oil and add the marinated chicken pieces.

Susun ayam dalam tray

Preheat the oven to 180 degrees Celsius. Pour enough water into the pan to just cover the bottom and then seal the roasting tray with foil. Cook the chicken for 40-50 minutes.

Panaskan oven pada suhu 180 celcius. Tuang air secukupnya dalam loyang dan tutup tray dengan foil. Masak 40 - 50 minit.

Whilst the chicken is cooking prepare the rice. Masak nasi sementara ayam dibakar.

For the Rice

1 large brown onion diced
1 biji bawang holland - cincanh

3 cloves of garlic finely diced
3 ulas bawang putih - cincang

1 green capsicum diced
1 biji cili benggala - cincang

1 cup of diced carrots
1 cawan lobak merah cincang

1 cup of frozen green peas
1 cawan kacang peas (sejuk beku)

1 tsp ground turmeric
1 sk serbuk kunyit

pinch of saffron

6 whole cloves
6  kuntun bunga cengkih

6 whole green cardamon pods (bruise with the back of a knife to release the flavour)
6 biji buah pelaga

1 cinnamon stick
1 batang kulit kayu manis

2 tsps of spice mix
2 sk rempah campuran diatas

salt and pepper  to taste
Garam dan lada hitam secukup rasa

Sedikit safron

1 litre of chicken stock
(Saya guna 3 cawan air rebusan ayam)

2 cups of long grain rice soaked in water for 20 mins and then rinsed until the water runs clear.
2 cawan beras basmathi- basuh dan rendam 30 minit, tos.

Step 1

Heat some oil in a frying pan over medium heat. Add the onion and cook for 2-3 minutes until softened. Add the garlic and cook for a further 2-3 minutes. Add the capsicum, carrots and peas and cook until the peas have defrosted (about 2 minutes). Add the turmeric, saffron, cloves, cardamon pods, cinnamon stick and spice mix. Season with salt and pepper. Reduce heat to low, cover and cook for 10 minutes.
Panaskan minyak dalam kuali. Tumis bawang 2-3 minit. Masukkan bawang putih dan tumis 2-3 minit lagi. Masukkan cili, karot dan kacang, masak hingga kacang nyah beku lebih kurang  2 minit. Masukkan kunyit, safron, pelaga, kulit kayu manis dan rempah campuran. Tambah garam dan lada sulah. Kecilkan api. Tutup kuali atau periuk. Biarkan masak selama 10 minit.

Step 2

Bring the chicken stock to boiling point. In a medium size saucepan add the onion and vegetable mix and the rice. Add enough stock until the stock covers the rice by approximately 2cms. Put the saucepan over a medium heat and bring the stock back to a boil. Taste the stock and adjust for seasoning with salt, pepper and if needed more spice mix. Cover the saucepan and then reduce the heat to the lowest possible setting. Simmer for 10-15 minutes until all of the stock is absorbed. Remove the saucepan from the heat and without removing the lid let the rice stand for a further 10 minutes.
Dalam periuk masukkan bahan tumis dan beras. Masukkan air rebusan ayam yg mendidih. Tanakkan hingga nasi masak.

To finish off the chicken.

Remove the foil from the roasting tray. Turn the grill on in the oven to medium and place the chicken on the middle rack. Cook for approximately 5 minutes or until the chicken starts to turn golden brown and and the skin blister. Turn the chicken pieces over and repeat for the other side.
Buka foil ayam tadi dan bakar hingga ayam garing dan keperangan dikedua2 belah.

To Serve (cadangan hidangan)

Cucumber slices - timun

Lemon slices or wedges - lemon

Parsley roughly chopped - parsley cincang kasar

Almond or pine nuts dry roasted in a frying pan until golden brown - almond dibakar

Arabic Salad (finely diced tomatoes and cucumber, seasoned with lemon juice, salt, pepper and parsley)

Natural Yoghurt

Turn the rice onto a large platter. Arrange the chicken pieces on top of the rice. Decorate the platter with slices of cucumber and lemon. Sprinkle chopped parsley and toasted nuts over the dish. Serve with the Arabic salad and yoghurt.

Enjoy!