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An indispensable, fragrant blend of spices for Eastern Mediterranean cooking, Turkish Baharat seasoning puts a unique stamp on this Persian-inspired dish. The blend starts with traditional Baharat ingredients –black pepper, cardamom, cloves, cumin, nutmeg, coriander and paprika - plus the addition of mint and cinnamon. Cooked in a turmeric and yogurt stock and garnished with a nutty mixture of sour dried barberries and cashews, this chicken and rice meal has global comfort food written all over it.
Preheat oven to 325°F. Mix milk, stock, yogurt, turmeric and 1/2 teaspoon of the sea salt in medium bowl. Set aside.
Mix Turkish Baharat Seasoning and remaining 1/2 teaspoon sea salt in small bowl. Coat chicken evenly with seasoning mixture. Melt 1 tablespoon of the butter in large ovenproof skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until browned. Remove chicken from skillet. Set aside.
Melt another 2 tablespoons butter in same ovenproof skillet on medium-high heat. Add bell pepper, onion, carrots and garlic; cook and stir 5 minutes or until vegetables are tender-crisp. Return chicken to skillet. Stir in rice and 4 tablespoons (or 1/4 cup) of the barberries. Pour yogurt mixture over rice. Cover.
Cook in oven 40 minutes or until rice is tender and chicken is cooked through.
Meanwhile, melt remaining 1 tablespoon butter in small skillet on medium heat. Add cashews and remaining 2 tablespoons barberries; cook and stir until cashews are golden brown. To serve, garnish rice with cashew and barberry mixture and green onions.