Chicken Majboos Gulf-Style (Chicken with Gulf Rice)

Ingredients

• 2 whole chickens
• vinegar
• salt
• 1 lemon (for juice)
• 1/2 cup plain yogurt
• 5 onions (dry)
• 5 garlic cloves
• 1/4 cup vegetable oil
• spice mix for rice and chicken
• chicken stock cube
• 5 cups rice
• 1 tablespoon rose water
• 5 cardamom pods
• 2 tablespoons saffron
• 1/4 cup olive oil
• Stage Two:
• Stage Four, the final stage:
• Ingredients and method for the daqoos (sauce) accompanying the majboos:
• Majboos garnish mix:
• Finely chop 5 dry onions and sauté them in oil in a pan over the heat. When the onions are cooked add raisins and a tablespoon of the cardamom-and-saffron mix we prepared earlier for the rice and the chicken. Leave the onions and raisins on

Method

1. Cut the two whole chickens into halves, wash them well with vinegar and salt, and soak them for 15 minutes in vinegar, salt, lemon juice, and yogurt...
   Timers: 15 min
2. After the soaking, wash the chickens well...
3. Place a pot on the stove, add the vegetable oil and the finely minced onion and garlic...
4. Fry the chicken with the onion and garlic on both sides for 10 minutes, then add assorted spices: cinnamon, kabsa mix, cardamom pods, bay leaves, and a chicken stock cube. Cover with hot water and leave for half an hour until the chicken is fully cooked...
   Timers: 10 min
5. When the chicken is boiled, lift it from the cooking water and set it aside, but keep the chicken cooking liquid...
6. Let the rice boil in the chicken water until the water reduces, then lower the heat for 30 minutes until the rice is cooked, then turn off the heat...
   Timers: 30 min
7. Put the lightly crushed cardamom pods in a cup with the saffron, add olive oil, a spoon of rose water and a little boiling water... Pour half of this mixture into the center of the rice pot so the rice takes on the flavor of this mix...
8. Stage Three
9. Add the remaining saffron-and-cardamom mixture over the boiled chicken that we set aside. Then put the chicken into a wide frying pan with a little vegetable oil and fry the chicken with the cardamom-and-saffron seasoning on both sides....
10. Transfer the rice to a wide serving platter and place the chicken on top
11. Blend a little olive oil with 5 garlic cloves, 1 cup tomato paste, and 2 tomatoes in an electric blender.
12. After blending the ingredients well, put them in a pot on the stove and add a chicken stock cube and a pinch of black pepper.
13. Let the mixture simmer for 15 minutes then turn off the heat...
    Timers: 15 min
14. Meanwhile we will have washed the rice and soaked it or left it wet in lukewarm water with a spoon of rose water.... Drain the soaked rice, place the pot that contains the chicken cooking water on the heat and add the rice to the chicken po