Grilled chicken with rice, which is dazzling with chopped meat and nuts. This dish is one of the main dishes that are suitable for all tastes, and also suitable for preparing all the dishes of the authorities that you wish, or cucumber salad with yoghurt with dried mint and garlic mashed to prepare a delicious lunch The dish will be prepared by Chef Alia Jabreen


- Chicken: Chicken (whole unbroken, washed and well towel)
- Lemon juice: 1 tablet (for chicken spice)
- Garlic: Vesan (for chicken seasoning)
- Salt: half a teaspoon (for broiling chicken)
- Black pepper: 1/4 teaspoon (for chicken seasoning)
- Cinnamon: 1/4 teaspoon (grated, for chicken seasoning)
- Ginger: 1/4 teaspoon (ground, for chicken seasoning)
- Seven spices: 1 teaspoon (for broiling chicken)
- Nutmeg: Spirits (for chicken seasoning)
- Hill: 1/4 teaspoon (ground, for broiling chicken)
- Yogurt milk: 2 tablespoons (for chicken seasoning)
- tomato sauce: large spoon (for chicken seasoning)
- Vegetable oil: 1/4 cup (for chicken seasoning)
- Long grain rice: Coban
- Onion: 1 grain (finely chopped, for dazzling rice)
- minced meat: 250 grams (coarse, for dazzling rice)
- curry spices: half teaspoon (for dazzling rice)
- Salt: 1/2 teaspoon (for dazzling rice)
- Black pepper: 1/4 teaspoon (for dazzling rice)
- Cinnamon: 1/4 teaspoon (ground, for dazzling rice)
- Ginger: 1/4 teaspoon (ground, for dazzling rice)
- Seven spices: a teaspoon (for dazzling rice)
- nutmeg: a feather (for dazzling rice)
- Hill: 1/4 teaspoon (ground, for dazzling rice)
- Chicken broth: 4 cups (if available or water, for sparkling rice)
- Vegetable oil: 1/4 cup (for dazzling rice)
- Nuts: as desired (pine / almond / cashew / raisin / for decoration)

How to prepare

1. Mix all ingredients of spices, milk, oil and sauce with spices mentioned previously, and paint on the chicken inside and out well. The more the chicken is mixed with the mixture, the stronger the taste.
2. Place in the oven for 1 ونصف hours at 190 ° C in a tin-dipped tray.
3. At leveling we expose the hen from the tin to take the golden reddish color.
4. How to work the minced meat: Turn the onions with a little oil and put the weft and a workshop of all salt, black pepper, cinnamon and spices until maturity.
5. Boil the chicken or water broth, wash the rice, put the spices in the oil and place the rice when the water boils, on high heat to soak and then on a very low heat to ripen, after maturity we mix with half the amount of chopped meat.
6. When serving, put the mixed rice with the meat and the grilled chicken, and above them the remaining chopped meat, nuts and chopped parsley.