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Baharat Boneless Quarters seared

Baharat Chicken

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.
Servings: 4 portions
Prep10 minutes
Cook 10 minutes
Rest10 minutes

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
 
 
Any trimmings from the chicken can be placed into the pan over medium to medium low heat to render the fat out. Once the crackling is golden crisp, remove and add more oil to the pan to ensure there is enough to cover the bottom of the skillet. Wait for it to get hot before searing. 

 

 

Oven Baharat Chicken

You can also just season the bone in Chicken Quarters, placed on a baking sheet or roasting pan, with Salt & Baharat Spice. Flip the Chicken presentation side down and transfer to a preheated oven at 375 F, middle rack position, to bake for 45 minutes. Flip the Chicken presentation side up halfway through cooking. After 45 minutes, shut the oven heat off, but leave the Chicken in the oven for 15–20 minutes before serving. 
 
 
 
Course: Main Course
Cuisine: Middle Eastern
Keywords: Baharat Chicken, Baked Baharat Chicken, Bharat Chicken, Middle Eastern Baharat Chicken, Seared Baharat Chicken
Author: JAH