One-pot Arabian Chicken

In the spirit of transparency, we do not eat ‘blog’ food every night. Some nights we just have toast, granted with Dollas sauce, but generally, we have a pretty ordinary kitchen life.

We do not plan dinners, safe when we do.

We did not plan this. We had a defrosted chicken and we were hungry. Ma Dolla intervened and just quickly whipped this up.


  • Whole Chicken
  • Carrots
  • Cabbage
  • Rice
  • Raisins
  • Dollas Arabic Spice Mix
  • Dollas Fermented Spicy Lemon Wedges
  • Salt to taste
  • Oil

To start, get the chicken defrosted. Then rub it down with oil and the Arabic Spice, be sure to apply liberally, but not too liberally, you know.

Soak some rice ahead of time before placing it in the pot. Add the carrots and the cabbage on top, we pre-prepared a whole bunch of vegetables and froze them, all organic of course.

Place the chicken on top and cut the lemon wedges over everything. Put the pot in a warm oven (200C) with the lid on and leave to cook.

Most of our dishes we leave to cook for a set of time, but a good indicator is when you can smell it, its probably ready soon.

Baby Dolla took the pot out too early, at the point when we added the raisins. But it was delicious after Ma Dolla cooked it on top of the stove for a while. The rice needs to be properly cooked. Also, check the chicken, it should be well cooked.

We enjoyed it for two nights in a row. The dish is good fried also, with some extra salt, on a toast. Beautiful.

Happy cooking Dollas.

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