أرز معمر بالدجاج

Heat the butter and oil in a pot over medium heat.

Add the boneless chicken thighs to the hot pot.

Season the chicken with salt, black pepper, mastic, and seven-spice mix.

Stir the chicken until it turns a nice golden color.

Add the chopped onion and sauté it with the chicken until it absorbs the flavors.

Add the washed and drained rice to the pot.

Stir the rice well with the chicken, onion, and spices.

Add the chicken broth and yogurt, and stir briefly.

Add 1/4 cup of cream to give the rice a rich texture and flavor.

Let the mixture come to a boil.

Transfer the chicken and rice mixture into a buttered or greased clay dish (Bram).

Make sure the chicken pieces are well covered under the rice and the rice forms a layer on top.

Spread the clotted cream (qishta) over the surface of the rice.

Cover the dish and place it in a preheated oven at 180°C (356°F).

Bake for 35-40 minutes, uncovering in the last 10-15 minutes to give the top a beautiful golden color; you can also use the broiler to brown the top.