Servings: 4
INGREDIENTS
- 3 chicken leg quarters
- 2 cups basmati rice
- 2 onions, thinly sliced
- ½ cup dark raisins, rinsed
- ½ cup dried apricots, roughly chopped
- ½ cup dried prunes, roughly chopped
- 1 tablespoon brown sugar
- 2 tablespoons date syrup
- 1 tablespoon salt
- ½ teaspoon black pepper
- 1 teaspoon baharat
- 2 cinnamon sticks
- ¼ cup oil
- 4½ cups boiling water
INSTRUCTIONS
- Preheat the oven to 375°F (190°C).
- Heat the oil in a Dutch oven or any pot suitable for baking, and sear the chicken for about a minute on each side. Remove and set aside.
- Sauté the onions until caramelized, stirring occasionally. Add the brown sugar and dried fruits and sauté for about a minute. Add the rice and spices, and sauté for another minute. Turn off the heat, add the boiling water, and place the chicken inside the pot. Drizzle with date syrup, place the cinnamon sticks, and cover. Bake for an hour and a half.
- Uncover the pot and switch to convection mode for another 5 minutes. For a deeper color, mix 1 tablespoon of date syrup with 2 tablespoons of oil and brush it over the chicken before switching to convection mode.