This Baharat Chicken is a Flavorful Middle Eastern Chicken recipe. Using Chicken Quarters seasoned with Salt & Homemade Baharat Spice blend. Either Seared for a Crispy Skin, Quick Chicken Dinner or the oven route for an Oven Baked Baharat Chicken.
Chicken
You can use any cut of Chicken, including Breast, Legs, Thighs, or Quarters. You could even do a Whole Chicken, Butterflied Chicken or Wings. Prepare and cook the Chicken in various ways using the same Homemade Baharat spice blend.
For this recipe, we use Chicken Quarters. You can debone and sear them for a Quick Chicken Dinner or in the Oven for Baked Baharat Chicken.
Whole Chicken Quarters
Clean and trim the Chicken Quarters. Check out my post on How to Prepare Chicken, which shows how to Clean & Trim Chicken Quarters under the How to Prepare Chicken Quarters section.
Boneless Chicken Quarters
Pan Seared Boneless Chicken Quarters, Thighs and/or Legs is just the best and cooks up in no time. Plus, you can save the Bones to freeze to make Chicken Broth at a later time.
Check out my post on How to Prepare Chicken, under the How to Debone Chicken Thighs section. The entire Chicken Quarter can be deboned in one piece. Optionally, you can chop to separate the thigh from the leg and debone each piece separately.
Baharat Seasoning
This is my go-to Homemade Baharat Spice blend. I believe this blend offers the best flavor with the ratios that are used. Just season the Chicken with Sea Salt, Salt & Pepper blend, or the Smoked Salt & Pepper blend. Then with the desired amount of Baharat spice.
Baharat Seasoning Ingredients
- 1 tsp Paprika
- 1 tsp Coriander
- 1 tsp Cumin
- 1 tsp Black Pepper
- 1/2 tsp Cardamom
- 1/4 tsp Cinnamon
- 1/4 tsp Clove
- 1/4 tsp Nutmeg
Salt & Pepper Blend
With the Baharat Seasoning for the Chicken, you also need to season the Chicken with Salt to blend and lift the flavors up or a Salt & Pepper blend for a bit more heat. Especially with searing, since the heat will diminish.
This Salt & Pepper Blend is a blend I use all the time. Additionally, to get slight smoked flavor, we add in a tiny amount of Liquid Smoke for a Smoked Salt & Pepper Blend. The Liquid Smoke can be omitted for just a standard Salt & Pepper blend, or included for a Smoked Salt & Pepper Blend. Use to season the Chicken and then season with the desired amount of Baharat.
Smoked Salt & Pepper Blend
Combine the ingredients together and mix well with a fork to evenly distribute the liquid smoke.
- 1 Tbl Sea Salt
- 1 tsp Black Pepper
- 1/2 tsp White Pepper
- 1/8 tsp Liquid Smoke
How to cook Baharat Chicken
You can cook Baharat Chicken a few different ways. It really depends on what you are after and whether you want bone in or boneless. Below is Oven Baked or Seared Baharat Chicken Quarters. But you can also do Chicken Breast that are baked, seared or steamed. Just adjust the cook time for the Breasts. About 4–5 minutes per side for about 1/2 inch thick.
Oven Baked
Whole Bone in Chicken Quarters, or separated into Thighs & Legs, are baked in the oven at 375 F for 45 minutes. Presentation side down and flipping them over halfway through. After 45 minutes, shut the heat off, but leave the Chicken in the oven for 15–20 minutes before serving. Optionally, you can score the Chicken, which allows the Baharat spices to get down into the meat.
Boneless Chicken Seared
Boneless Chicken Thighs, Legs or Quarters, are seared in a skillet set over medium heat. With enough fat to cover the bottom of the pan. Sear the Boneless Chicken, skin side down and on each side, for 5–6 minutes per side. With Chicken Quarters, you can’t really over sear it, it’s very forgiving. Even a few more minutes on each side, it may go a bit darker. But you will still end up with juicy Chicken & Crispy Skin.
The ones below were seasoned with Salt & Baharat Spice and refrigerated for some time before being brought out to sear. If time permits, then refrigerate the seasoned Chicken to allow the flavors to permeate into the meat more. Take it out of the fridge for a few minutes to come to room temp before searing.
Rendered Chicken Fat
The trimming from the Chicken can be rendered out to contribute some Fat for searing and adds that Fried Chicken flavor. Place a pan over medium to medium low heat and add the trimmings. Cook and stir every so often until the fat renders out and the trimmings are Golden Brown & Crisp. Top up the fat to ensure it covers the bottom of the pan, if there isn’t enough fat. Wait for it to get hot again before searing.
This is also an excellent time to take the Seasoned Chicken out of the fridge. This allows the Chicken to come to room temp, while rendering the fat out. By the time the fat has been rendered, the pan will be ready to start searing over medium heat. If you have to add in extra fat to top it off. Then do so with enough to coat the bottom of the pan. Wait a few seconds for it to get hot again before you start searing.
Baharat Chicken & Rice Bowl
One of my favorite ways to serve Bharat Chicken is with Rice & Vegetables. Maybe a side of Hummus and Pita or Naan Bread.
This one was made with Boneless Chicken Quarters, seasoned with Salt & Baharat. Seared and rested before being chopped and transferred to a tin bowl for takeout style or plated. Served with Garlic Butter Rice, chopped Lettuce, diced Onion & Tomatoes with Pepper Zing Mayo thinned out with a bit of Water to create that White Halal Sauce used over Rice.
Equipment
- 1 Large Skillet
- 1 Cutting Board
- 1 Small bowl for the Baharat Spice Blend
Ingredients
- 4 Chicken Quarters - Deboned
- To Season Sea Salt - or the Salt & Pepper Blend, see notes
- As needed Oil - or use Rendered Chicken Fat and Oil to top up if needed
Baharat Spice Blend
- 1 tsp Smoked Sweet Paprika - good quality
- 1 tsp Coriander
- 1 tsp Cumin
- 1 tsp Black Pepper - and/or Pul Biber
- 1/2 tsp Cardamom - can include Allspice in the same amount
- 1/4 tsp Cinnamon - can omit or exchange with Ginger
- 1/4 tsp Clove
- 1/4 tsp Nutmeg
Instructions
- Combine the Baharat Spice ingredients together in a small bowl and mix well. Set aside for now.
- Debone the Chicken Quarters, or chop to separate the thigh from the leg and debone. Clean and trim them, ensuring there are no small pieces of bone or cartilage and that they are pretty uniform in thickness.Season with Salt & Baharat Spice on both sides. If time permits, refrigerate to allow the spices to permeate the meat more, before searing.
- Heat a large skillet up over medium heat until hot. Add enough fat to coat the bottom of the pan and wait for it to get hot. Place the Deboned Chicken Quarters, Thighs, or Legs skin side down to sear for 5 minutes. Flip over and sear another 5 minutes.At about 5–6 minutes per side is good, or a minute or so more if they are thicker, or until the juices run clear. You should see clear juices when the chicken is resting and no hint of pink when sliced or diced. If so, return to the skillet for a minute or so per side.
- Transfer the Chicken to a cutting board to rest for 10 minutes before slicing into thin bite size strips or dicing and serving.
Notes
Salt & Pepper Blend
- 1 Tbl Sea Salt
- 1 tsp Black Pepper
- 1/2 tsp White Pepper
- 1/8 tsp Liquid Smoke – Optional, for a Smoked Salt & Pepper blend