One pot dinner with 5 minute prep can be yours tonight when you keep this secret spice mix on hand, it truly makes everything taste better.
Using boneless chicken, cuts the cooking time down and is much easier to eat as well. You can also slice the chicken and plate over the rice for an elegant presentation.
Hawaij refers to a Yeminite spice blend that, like a curry spice blend, comes in a few varieties. The most famous yellow hued hawaij is used for savory preparations like soups, stews and braises. You can order our Jamie Geller Hawaij on Amazon.
Get all the recipes and the full game plan for our complete oven baked Shabbat in an hour here.
Hawaij Spiced Chicken and Rice
Servings
6 Servings
Ingredients
- ¼ cup extra virgin olive oil
- 1 onion diced
- 1 carrot diced
- 1½ cups basmati rice
- 1½ tablespoons Jamie Geller Hawaij divided
- 1 teaspoon kosher salt
- 3 cups chicken vegetable or beef broth
- 6 boneless skinless chicken breast or chicken thighs
- 1 cup mixed herbs for garnish
- ½ cup chopped pistachios for garnish
- ½ cup dried cranberries for garnish
Instructions
- Preheat oven to 400°F.
- Place evoo, onion, carrot, rice, 1 teaspoon hawaij, salt, and broth in 9 x 13 casserole or deep saute pan. Mix well. Add chicken breasts and sprinkle with remaining hawaij.
- Cover tightly and roast for 40 minutes.
- After 40 minutes, uncover and roast for an additional 5-10 minutes.
- Garnish with herbs, pistachios and cranberries.
Hi Jamie LOVE all the recipes
Please tell me how could I do the Hawaij crumble for Passover?
Thank you
The crumble is made with oats, so it is not a great Passover recipe, but you can try this recipe with different fruit https://jamiegeller.com/recipes/passover-apple-crisp/
You should note the Jamie Geller Hawaij is not certified kosher for Passover.
Since it is covered and there is a dish full of rice cooking too, it was the right amount of time.
It seems like 45 minutes at 400 is too long for boneless breasts. Is that the correct time?
Sorry we don’t have them for this recipe but you can try and calculate it here https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
how about listing the nutritional values?
Yay, so happy to hear it turned out so well. You did it right, I can’t say why when we made it doesn’t look as coated, but that is the right way.
I made this last night and it was AMAZING!!! Wow. Just a quick question, the recipe calls for 1.5 TABLESPOONS of the Hawaij seasoning with only one teaspoon in with the rice and the rest on the chicken. So my chicken was coated with seasoning on the top. Don’t get me wrong, I absolutely loved it. However, it did not look like your picture which looks like hardly any seasoning on top of the chicken. Did I screw up? If I did I think I will do it again because it was so good. LOL Thank you again for your help!
Parsley and cilantro
Hi! This looks amazing! I was wondering what type of herbs you used for a garnish? Thanks again!
Great question, the blends are different, so check to make sure you are using the right one. The one for coffee does not turmeric.
Hi! Is Hawaij seasoning the same thing as hawaij for coffee? Or is that a different blend?
The secret spice is the Hawaij, a yemenite blend. The cooking time is not affected by what else is in the oven so just follow the recipe.
I can’t wait to try these recipes. First what is the secret spice on the fish? I also don’t cook fish and chicken at the same time in the oven together. How long do I cook each one
It’s a cast iron braiser – you can find it here https://amzn.to/2XVPU7j
This meal looks gorgeous! I will try it soon. What do you call that beautiful skillet you used for the fish?