Chicken Zurbian

Cuisine: Yemeni
Category: Main Course
Serves: 10 persons
Difficulty: Easy
Cost: Cheap

Ingredients
5 tablespoons vegetable oil
3 medium onions or 375 g, sliced
1 whole chicken or 1 kg, cut into 8 pieces
8 small potatoes or 800 g, peeled
½ teaspoon ground black pepper
½ teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon ground cardamom
2 cubes MAGGI® Chicken Bouillon
13 cups water or 3¼ liters
Pinch of salt, to taste
4 cups basmati rice or 800 g, washed and drained
Pinch of saffron filaments, soaked in ¼ cup or 60ml boiling water

Preparation
In a large pot heat oil (reserve 1 tablespoon) and cook onions for 3-4 minutes or until they become tender. Add chicken pieces and peeled potatoes, stir for another 6-8 minutes or until chicken changes in color.

Add spices and MAGGI® Chicken Bouillon cubes, stir then add 1 cup water (reserve 12 cups water). Simmer covered over low heat with occasional stirring for 30 minutes or until chicken and potatoes are cooked then set aside.

Meanwhile, add remaining water and salt in another large pot. Bring to boil then add the rice and cook over medium heat for 8-10 minutes or until the rice is ¾ way cooked. Remove the rice and drain.

Place the remaining 1 tablespoon of oil in a bottom of a large pot then add ½ quantity of the boiled rice and pour over the chicken mixture and cover with the remaining rice.

Sprinkle the saffron water on top. Cover and cook over low heat for 25 minutes or until rice is totally cooked.

Turn the rice over a large serving dish and serve.

Timing Facts

Preparation time : 25 minutes
Cooking time : 1 hour

Nutritional Information

Fats : 21.00 g
Protein : 26.00 g
Carbohydrate : 81.00 g
Energy : 629.00 Kcal