Smoked Chicken with Rice

Ingredients

• 2 chickens
• 5 dried onions
• 5 garlic cloves
• 1/4 cup vegetable oil
• cinnamon sticks
• Kabsa spice mix
• green cardamom pods
• bay leaves
• 5 cups rice - quantity to taste
• rose water
• 1 teaspoon saffron
• 1/4 cup olive oil
• 2 charcoal briquettes
• Daqous sauce *
• Stage Two:
• Stage Three:
• Final Stage:
• Daqous (the accompanying sauce):
• To garnish the rice:
• Onions and raisins (golden raisins) with five onions finely chopped and a tablespoon of oil. Sauté until golden, then add the raisins along with a tablespoon of the rice blend (saffron, cardamom, olive oil) for about five minutes, then serve.

Method

1. We prepare the two chickens, cut them in half, and wash them well with vinegar and salt, then soak them for about 15 minutes in vinegar, salt, lemon juice and yogurt.
   Timers: 15 min
2. Next, rinse the chicken again after soaking. Place a pot on the stove and finely chop the onion and garlic, add 1/4 cup oil, and brown the chicken on both sides for ten minutes. Then add a cinnamon stick, kabsa spice mix, a few cloves, and bay leaves. Cover with hot water and simmer for about 30 minutes until cooked through.
   Timers: 30 min
3. When the chicken comes to a boil, drain it and set the water aside for the rice. We have left about five cups of rice soaking in lukewarm water with a tablespoon of rose water.
4. Drain the soaked rice and add it to the pot that contains the chicken-simmering water and place the pot on the stove. Let the water evaporate, then reduce the heat for about half an hour.
5. Prepare a small cup: crush 5 cardamom pods slightly and add two teaspoons saffron, then add 1/4 cup olive oil, a tablespoon of rose water, and a little hot water, and pour half of this into the center of the rice pot.
6. Pour the remaining saffron and cardamom over the chicken to season, then fry the chicken on both sides with the marinade and a little oil.
7. When the rice and chicken are cooked, place the chicken on top of the rice in the pot, then create a hollow in the center and place a sheet of foil with olive oil to form a cup of oil. Add two lit charcoal briquettes and cover the pot to achieve the desired smoky flavor.
8. Scoop the rice onto a serving dish and top with the chicken.
9. Add a little olive oil and 5 garlic cloves to a can of tomato sauce with two tomatoes. Blend all ingredients, then transfer to a pot over heat with a pinch of black pepper for about 15 minutes, then turn off the heat.
   Timers: 15 min