Baharat Chicken & Rice

 Serves 4 people

8 chicken chops

salt and pepper

1 tsp baharat  spice mix

1 tbs olive oil

1 large brown onion  finely chopped

2 cloves garlic finely chopped

1 tbs ginger paste

1 red chilli finely chopped

1 heaped tsp barahat spice mix

1/2 tsp cumin powder

1/2 tsp coriander powder

1/2 tsp turmeric

1/4 tsp cinnamon powder

2 large tomatoes chopped

1 1/2 cups Jasmine rice

2 1/2 - 3 cups chicken stock

1 bay leaf 

Season to taste

1. Season the chicken with salt, pepper and 1 tsp baharat spice mix. In a large frying pan with lid on medium - high heat,  add olive oil and chicken pieces skin side down, turning once cook until both sides are golden brown, 8-10 minutes. Transfer chicken to a plate until later.

2. Remove some excess oil from pan leaving 1 tbs of oil.  On medium heat add onions and cook for 4-5 minutes. Add ginger, garlic and chilli and cook for a further 2-3 minutes. 

3. Add all spices and chopped tomatoes and stir. Cook for 2-3 minutes. Add rice and cook for 1 minute.  Return chicken back to pot skin side up. Add bay leaf and chicken stock. Bring to a boil over high heat. Once to a boil turn to a simmer, cover partially and cook for 20-25 minutes, or until rice is cooked.. Turn heat off, uncover and stand for 5 minutes before serving.