Msalfan

Ingrédients

Ingredients:

- 2 cups of @canarybasmati

- 2 onions

- 4 chilies

- 1 head of garlic

- 1 bell pepper

- 1 tomato or few cherry tomatoes

- 1 spoon yoghurt

- 1 carrot

- 1 potato

- olive oil

- 1 kg chicken

Seasoning:

- salt & pepper

1 tsp each of:

- seven spice (optional and please google what it is)

- cardamom powder

- cinnamon powder

- cumin powder

- coriander powder

- 3 to 4 bay leaves

- 2 lumi ( optional)

- cloves

Instructions

- start by blending the marinade ingredients into a paste then pour half of it on the chicken along with the seasoning.

- wash two cups of @canarybasmati and rinse it thoroughly.

- sauté an onion along with the carrot and potato. Season it with the same seasoning.

- once the onions are wilted add the rice along with 3 cups of water. Let it cook on high then once it boils drop it to a simmer and let the rice absorb most of the liquid.

- get a large pot and line it with tinfoil ( place a baking sheet to protect the chicken from the tinfoil).

- place the chicken at the bottom of the pot and stack them tightly. Place some of the chicken marinade on top of it then a layer of rice. The rest of the marinade then the remaining rice.

- cover with a tinfoil layer and wrap it with the bottom layer of tinfoil. Cook it on high for 3-4 minutes. Drop the heat to the lowest possible and cook it for an hour.

- flip. Unwrap and serve it with the reserved marinade and enjoy.