Dajaj Fe Ga3ateh Chicken at the Bottom Bahrain
Discover the rich, comforting flavors of Bahrain with "Dajaj Fe Ga3ateh Chicken at the Bottom," a traditional layered rice and chicken dish that's as visually stunning as it is delicious. This aromatic recipe features tender, spice-rubbed chicken thighs nestled at the bottom of a pot and topped with fragrant basmati rice infused with Baharat, turmeric, cinnamon, and cardamom. Slowly cooked to perfection with savory chicken stock, the dish ensures that every grain of rice absorbs the essence of the spices and juices from the chicken. Garnished with fresh cilantro for a burst of freshness, this one-pot marvel is perfect for family dinners or special occasions. Serve it hot, flipping the layers to reveal the golden-brown chicken at the bottom, and enjoy a true taste of the Middle East. Keywords: Bahrain cuisine, layered chicken and rice, one-pot chicken recipe, Baharat spice mix.
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Ingredients
- 6 pieces Chicken thighs, bone-in
- 2 cups Basmati rice
- 2 large Onion, finely chopped
- 4 cloves Garlic cloves, minced
- 2 tablespoons Tomato paste
- 2 teaspoons Baharat spice mix
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cinnamon
- 5 pods Cardamom pods, cracked
- 2 leaves Bay leaves
- 4 cups Chicken stock
- 3 tablespoons Vegetable oil
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped (for garnish)
Directions
Step 1
Rinse the basmati rice in cold water until the water runs clear. Soak it in water for 20 minutes, then drain and set aside.
Step 2
Heat 2 tablespoons of vegetable oil in a large, heavy-bottomed pot over medium heat.
Step 3
Season the chicken thighs with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of turmeric. Place them in the pot and sear for 4–5 minutes per side until golden brown. Remove the chicken from the pot and set aside.
Step 4
Add the remaining 1 tablespoon of oil to the same pot. Add the chopped onions and sauté for about 5–7 minutes until soft and golden.
Step 5
Stir in the minced garlic, tomato paste, baharat spice mix, cinnamon, and cardamom pods. Cook for 1–2 minutes until fragrant.
Step 6
Return the chicken thighs to the pot, ensuring they sit at the bottom. Add the bay leaves and pour in the chicken stock. Cover and simmer for 20 minutes on low heat.
Step 7
Carefully layer the soaked and drained rice over the chicken, spreading it evenly. Do not stir. Add 1 teaspoon of salt to the pot.
Step 8
Increase the heat to medium-high, bringing the liquid to a boil, then cover tightly and reduce the heat to low. Cook for 25–30 minutes until the rice is fluffy and fully cooked, and the chicken is tender.
Step 9
Remove the pot from the heat and let it rest covered for 10 minutes.
Step 10
Fluff the rice slightly with a fork, being careful not to disturb the chicken at the bottom.
Step 11
Transfer to a large serving dish, ensuring the chicken remains on top or is revealed for presentation. Garnish with fresh cilantro and serve immediately.
Nutrition Facts
| Serving size | (2835.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2637.4 |
| Total Fat 149.1g | 0% |
| Saturated Fat 32.0g | 0% |
| Polyunsaturated Fat 25.2g | |
| Cholesterol 571.2mg | 0% |
| Sodium 5753.2mg | 0% |
| Total Carbohydrate 153.1g | 0% |
| Dietary Fiber 12.6g | 0% |
| Total Sugars 21.1g | |
| Protein 181.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 355.6mg | 0% |
| Iron 22.3mg | 0% |
| Potassium 2551.1mg | 0% |
Source of Calories