Entree: Saudi Arabia – Eastern Province – مثلوثة ➤ Mathlotha (Layered spiced rice with chicken and vegetables)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 1 hr 5 min

Additional 10 min

Total 1 hr 50 min

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 2 cups (370 g) basmati rice, rinsed until water runs clear
- 3 tbsp (45 ml) ghee or clarified butter
- 2 tbsp (30 ml) vegetable oil
- 2 large onions, thinly sliced (about 12 oz / 340 g)
- 3 cloves garlic, minced
- 1 1/2 in (4 cm) piece fresh ginger, grated (about 1 tbsp / 15 g)
- 2 medium tomatoes, diced (about 10 oz / 280 g)
- 2 medium carrots, peeled and diced (about 7 oz / 200 g)
- 2 medium potatoes, peeled and cut into 1/2 in (1.5 cm) cubes (about 10 oz / 280 g)
- 1 tsp (5 g) ground cumin
- 1 tsp (4 g) ground coriander
- 1/2 tsp (2 g) ground turmeric
- 1 tsp (2 g) baharat or 1 tsp (2 g) allspice if baharat unavailable
- 6 green cardamom pods, lightly crushed
- 1 cinnamon stick (2 in / 5 cm)
- 4 whole cloves
- 1 bay leaf
- 1/2 tsp (2 g) ground black pepper
- 1 tsp (6 g) kosher salt, plus more to taste
- 3 cups (720 ml) chicken stock, hot
- 1 tbsp (15 ml) lemon juice
- 1/4 cup (15 g) fresh cilantro, chopped for garnish

Instructions

1. Rinse basmati rice in cold water until clear; soak in cold water for 20 minutes, then drain.
2. Heat 1 tbsp (15 ml) ghee and 1 tbsp (15 ml) oil in a heavy 4- to 5-qt pot over medium-high heat. Season chicken thighs with 1/2 tsp salt and brown skin-side down until deep golden, about 6–8 minutes per side. Remove and set aside.
3. In the same pot add remaining 1 tbsp (15 ml) ghee. Add sliced onions and sauté over medium heat until deeply caramelized, about 20–25 minutes, stirring periodically; remove half the onions and reserve for topping.
4. Add remaining 1 tbsp (15 ml) oil to the pot, stir in garlic and ginger and cook 1 minute until fragrant. Add diced tomatoes, carrots, and potatoes and cook 5–7 minutes until tomatoes break down.
5. Stir in cumin, coriander, turmeric, baharat, crushed cardamom, cinnamon stick, cloves, bay leaf, black pepper, and remaining 1/2 tsp (3 g) salt; cook 2 minutes to bloom the spices.
6. Return browned chicken to the pot, nestling pieces into the vegetable-spice mixture. Pour hot chicken stock over everything and bring to a gentle simmer. Cover and cook 20 minutes over low heat until chicken is nearly cooked through and potatoes are tender.
7. Remove chicken briefly; spoon out about 1/3 of the vegetable-spice mixture and set aside. Spread half the drained rice evenly over the chicken and vegetables. Sprinkle half the reserved caramelized onions and 1/2 tbsp (7 ml) lemon juice over the rice.
8. Spoon the reserved vegetable-spice mixture over the rice, then layer the remaining rice on top. Add remaining caramelized onions on top, gently press down, and pour any remaining liquid if needed (should barely cover rice).
9. Cover tightly with lid, reduce heat to lowest setting, and steam for 18–20 minutes until rice is tender and fully cooked. Turn off heat and let rest 10 minutes before opening.
10. Gently fluff and plate so that chicken and vegetables are visible throughout the layers. Garnish with chopped cilantro and serve hot.