Middle Eastern Baharat Chicken with Basmati Rice

Combine the following spices in a medium bowl: paprika, black pepper, cumin, coriander, loomi, sumac, cinnamon, cloves, nutmeg, green cardamom, and black cardamom. Set the mixture aside momentarily.

In a separate container, combine 2 tablespoons of olive oil, 1 tablespoon of lemon juice, and the previously prepared spice blend. Add chicken thighs, legs, and breast to this mixture in a resealable plastic bag. Remove any excess air from the bag and seal it securely, then shake vigorously to coat the chicken evenly. Refrigerate for at least 4 hours.

Meanwhile, place rice in a large bowl and cover it with water. Allow the rice to soak for at least 1 hour, then drain and rinse it thoroughly before returning it to the bowl. Add cashews, almonds, raisins, and pistachios to the rice mixture. Stir in 1 tablespoon of the spice blend, ensuring everything is well combined and set aside temporarily.

Preheat your oven to 375 degrees F (190 degrees C).

Heat 2 teaspoons of olive oil in a Dutch oven or tagine over medium heat. Cook and stir the shallot in hot oil until it becomes translucent, taking about 1 to 3 minutes. Turn off the heat source and stir in the rice mixture until everything is well combined.

Remove the cilantro from the bag containing the marinated chicken and pour it on top of the rice mixture in the Dutch oven. Reserve the bag containing the marinade, then pour broth into it and shake gently before pouring it over the chicken and rice. Cover the Dutch oven.

Bake in the preheated oven until the rice is tender, the chicken is no longer pink in the center, and the meat juices run clear. This should take approximately 75 minutes. To check if the chicken is cooked, insert an instant-read thermometer into the center of it; the temperature should be at least 165 degrees F (74 degrees C).