This dish has its roots in the country of Yemen. Hawaij is a spice blend that is made from 6 common pantry spices (cardamom, cumin, coriander, cloves, black pepper & turmeric) that are pan roasted and then used to coat chicken. The best cuts of chicken for this dish are dark meats (thighs & legs) as they have the most flavor and fat content. The coated chicken is then browned on the stovetop, using a Dutch oven or large oven-safe cooking pot with a lid. Carrots, onions and garlic are sautéed in the same pot, adding chicken broth and uncooked brown rice before allowing the dish to finish in the oven. Serve with a green salad and crusty bread for a complete meal.
Prep: 30 minutes
Cook: 50 minutes
Rest: 10 minutes
Serves: 6-8
Comments