Saudi Chicken Madhbi (Crispy Grilled Chicken over Spiced Rice)

Ingredients

• whole chicken, butterflied and thoroughly cleaned 1 piece
• coarse salt, for seasoning 1.5 tbsp
• freshly ground black pepper 1 tsp
• ground turmeric 0.5 tsp
• long-grain basmati rice, soaked and drained 2.5 cup
• finely chopped onion 1 piece
• whole spices (dried lime/loomi, cardamom pods, cinnamon stick, cloves) 1 tbsp
• ghee or vegetable oil 3 tbsp
• green chili peppers 2 piece
• lump of charcoal, for smoking 1 piece
• toasted nuts for garnish (almonds and pine nuts) 2 tbsp

Instructions

1. 1

   Cut the chicken along the backbone to butterfly it, flatten it out completely, make shallow slits across the meat with a sharp knife, and press down firmly on the breastbone so it lays flat.

2. 2

   Season the chicken thoroughly inside and out with coarse salt, freshly ground black pepper, and turmeric only. Let it rest at room temperature for 30 minutes to absorb the flavors.

3. 3

   Heat a heavy cast-iron grill pan or non-stick skillet lightly brushed with oil over very low heat. Place the chicken skin-side down and press it down with another heavy skillet to ensure maximum surface contact.

4. 4

   Cook gently over low heat for about 25 minutes until the skin turns deeply golden and extra crispy. Flip to the other side and cook for another 20 minutes until the chicken is thoroughly cooked through.

5. 5

   In a separate pot, heat the ghee over medium heat and sauté the chopped onion with the whole spices and green chilies until the onion softens and the spices release their rich aroma.

6. 6

   Add the drained basmati rice and stir for 1 minute to coat with ghee. Pour in boiling water to cover, season with salt to taste, bring to a boil, then reduce the heat to low, cover tightly, and simmer until the rice is fully cooked and fluffy.

7. 7

   Place the cooked grilled chicken on top of the cooked rice. Make a small well in the center, insert a small piece of foil with a drop of oil, place a glowing-hot lump of charcoal on it, and seal the lid tightly for 5 minutes to infuse with authentic smoky grill flavor.

8. 8

   Transfer the fluffy rice onto a large serving platter, arrange the golden chicken pieces on top, garnish with toasted nuts, and serve hot alongside fresh daqqous sauce. Enjoy!