Dajajfega3atehchickenatthebottombahrain Recipes

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HAITIAN-STYLE FRIED CHICKEN

This fried chicken recipe has Haitian roots. It varies from traditional American recipes but is just as good. The longer you leave it to marinate, the better. You may sprinkle freshly squeezed lemon juice on top if you like.

Provided by cremebrulee

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 12h36m

Yield 6

Number Of Ingredients 10



Haitian-Style Fried Chicken image

Steps:

  • Combine chicken legs, lemon juice, onion, garlic, seasoned salt, paprika, thyme, pepper, and cloves in a large bowl. Cover and marinate in the refrigerator for at least 12 hours.
  • Heat oil in a deep-fryer or large saucepan over medium-high heat. Fry chicken in batches until golden brown, about 8 minutes per side. Drain on paper towels.

Nutrition Facts : Calories 570.7 calories, Carbohydrate 27.2 g, Cholesterol 136.8 mg, Fat 36.5 g, Fiber 4.2 g, Protein 35.1 g, SaturatedFat 8.1 g, Sodium 1811.1 mg, Sugar 1.5 g

3 pounds chicken legs
1 cup lemon juice
½ white onion, chopped
1 head garlic, cloves separated and minced
3 tablespoons seasoned salt
3 tablespoons paprika
3 tablespoons ground thyme
2 tablespoons ground black pepper
2 tablespoons whole cloves
vegetable oil for frying

DAJAJ FE GA3ATEH - CHICKEN AT THE BOTTOM (BAHRAIN)

Delicious and easy! "A traditional Bahraini recipe originally posted for Welcome to Bahrain Tag Game! Modified from a recipe on http://6abkhatummi.blogspot.ca

Provided by UmmBinat

Categories     One Dish Meal

Time 1h20m

Yield 4 , 4 serving(s)

Number Of Ingredients 10



Dajaj Fe Ga3ateh - Chicken at the Bottom (Bahrain) image

Steps:

  • Half cook rice using straining method - basically you just fill the pot with water and salt to taste, bring to the boil, add rice (rice has to be MUCH less than water) and cook until rice starts floating (thats when you know its half cooked but taste rice to make sure). When your done strain rice.
  • In the meantime, heat oil in a saucepan/pot. Rub chicken pieces with spices and add to pot (note: if pieces are large then cut slits in chicken and rub spices inside and under skin if the skin is on).
  • Add onions & whole spices.
  • Fry until onions are soft.
  • Add rice & turmeric and add a little broth over the rice, mix up somewhat.
  • Cover and reduce heat to medium- low - cook for around 45 minutes. Note: put a paper towel between cover and pot so that it absorbs the extra water.
  • Enjoy!

Nutrition Facts : Calories 437, Fat 12.6, SaturatedFat 3.4, Cholesterol 51.8, Sodium 56.4, Carbohydrate 61, Fiber 3.8, Sugar 3.8, Protein 19.2

water
sea salt, to taste
1 lb chicken piece (breast, legs, wings, whatever you want)
2 large onions, thinly sliced
1 1/2 cups basmati rice (soaked)
khaliji mixed spice (Gulf Spices (Ibzar), I use a mix of that and Baharat Aka Middle East Mixed Spices - the Real Mix)
1 cinnamon stick
3 -4 partially open cardamom pods
1 teaspoon turmeric
chicken broth or water

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