مصلي الدجاج

We cut the chicken into halves.

In a bowl, we place the chicken and sprinkle the spices (turmeric, cumin, coriander, black pepper, ground ginger, salt, cinnamon, chicken spices, and cardamom).

We add minced garlic, saffron infusion, and oil, mix all the ingredients with the chicken well, and place it in the fridge for an hour.

In a bowl, we place the diced onions.

We add minced garlic and boiled chickpeas.

We add the same spices we used for the chicken in the same quantities, except for the salt, where we add half a tablespoon.

In a pot on the stove, we add oil and let it heat up.

We add the chicken with the skin touching the bottom of the pot.

We add the onion and boiled chickpea mixture.

In another pot, we add the rice to hot water, then add two tablespoons of salt and oil, and let it cook for 8 minutes.

We add the rice to the chicken, then pour a quarter cup of saffron infusion and half a cup of oil on top.

We cover the pot with aluminum foil tightly, as shown in the video.

We leave it on low heat for an hour until it is fully cooked.

We serve the dish as shown in the video.