مجبوس الدجاج

Prepare the chicken marinade by mixing 0.5 cup of yogurt, 0.2 cup vegetable oil, white vinegar, pomegranate molasses (to taste), chopped tomato

Add paprika, black pepper, salt, dried coriander, turmeric, and a squeeze of lemon.

Mix the ingredients well, then brush the cleaned chicken with the marinade and set aside for an hour.

For the stuffing, heat vegetable oil in a pot, add diced onion and minced garlic, and sauté until the onion softens.

Add grated carrot, green chili pepper, and spices (cardamom, bay leaf, clove), and stir well.

Add two diced or finely chopped tomatoes and mix everything together

Place the chicken on top of the filling and add a cinnamon stick, then cook the chicken on both sides for half an hour, covering the pot and allowing it to wilt slightly.

Pour boiling water over the chicken to cover it, then cover the pot and cook for 20-25 minutes until the chicken is done

Once the chicken is cooked, transfer it to Pyrex, brush it with the turmeric and paprika mixture with oil and place it in the oven to brown the chicken.

To prepare the rice, place the pre-soaked rice on top of the mixture in the pot. Add salt to the rice, cover and cook until cooked through.

For garnish, sauté grated carrot and raisins with a little sugar in some oil

Place the cooked chicken on top of the rice, cover with aluminum foil, and leave it on low heat for a while to allow the rice to set and become firm.