Entree: Saudi Arabia – Hijaz – مدفون ➤ Madfūn (Slow-steamed spiced whole bird cooked with fragrant rice in a sealed pot)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 45 min

Additional 15 min

Total 2 hrs 10 min

Ingredients

- 1 whole chicken, approx. 3.5 lb (1.6 kg)
- 2 cups (370 g) basmati rice, rinsed and soaked 20 minutes
- 3 tbsp (45 ml) ghee or clarified butter
- 2 medium onions, thinly sliced, approx. 10 oz (280 g)
- 6 garlic cloves, crushed, approx. 0.7 oz (20 g)
- 1 tbsp (15 g) tomato paste
- 2 tbsp (30 ml) olive oil
- 1 tbsp (8 g) baharat spice blend
- 2 tsp (4 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) ground cardamom
- 1/2 tsp (1 g) ground cloves
- 1 stick cinnamon (about 3 in), approx. 0.25 oz (7 g)
- 1 tsp (2 g) black pepper
- 2 tsp (10 g) kosher salt, plus more to taste
- 1/4 tsp (0.5 g) saffron threads, soaked in 2 tbsp (30 ml) warm water
- 4 cups (960 ml) chicken stock or water
- 2 bay leaves
- 1 lemon, cut into wedges, for serving
- 1/4 cup (15 g) chopped fresh cilantro or parsley, for garnish

Instructions

1. In a bowl combine tomato paste, crushed garlic, baharat, cumin, coriander, cardamom, cloves, cinnamon, black pepper, 1 tsp (5 g) salt, and 2 tbsp (30 ml) olive oil to make a paste. Rub the paste all over and under the skin of the chicken. Let rest 30 minutes to 2 hours refrigerated.
2. Preheat oven to 350°F (175°C). In a heavy Dutch oven or ovenproof pot with a tight-fitting lid, heat 3 tbsp (45 ml) ghee over medium heat. Add sliced onions and cook until deeply golden, about 12–15 minutes; remove half of the onions and set aside for layering.
3. Drain the soaked rice and toss with 1 tsp (5 g) salt and the saffron with its soaking water. Spread the rice evenly on the bottom of the pot over the remaining onions. Pour 1 cup (240 ml) of the stock over the rice.
4. Place the rubbed chicken on top of the rice, breast up. Tuck bay leaves around the chicken and pour the remaining stock into the pot, taking care not to wash the rice too much. Scatter the reserved browned onions over the chicken and rice.
5. Cover the pot tightly with its lid. Transfer to the oven and bake for 1 hour 15 minutes to 1 hour 30 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and rice is tender.
6. Remove pot from oven and let rest, covered, for 15 minutes to allow steam to settle for easier serving.
7. Transfer chicken to a cutting board, shred or carve into portions. Fluff the rice with a fork to combine with juices and spices.
8. Serve portions of rice topped with chicken, and garnish with lemon wedges and chopped cilantro. Adjust salt to taste and spoon any pan juices over the rice when serving.