Wednesday, August 1, 2012

Rice and Chicken دجاج وأرز

This is an Emirati inspired main dish to be served with salad, yoghurt and pickles

  • 1 chicken cleaned skinned and cut up to quarters or eighths
  • 3 Tbsps oil
  • 2 medium potatoes peeled and cut into wedges
  • 3 medium onions
  • 3 cloves garlic
  • 1 inch piece ginger
  • a few whole cardamoms and cinnamon bark
  • salt and black pepper
  • 2 tsps mixed spice for chicken
  • 1 tsp turmeric powder
  • 1/2 tsp chilli powder or to taste
  • 1 1/2 cups basmati rice
  • boiling water

  1. Wash rice and soak in water and keep.
  2. Season chicken pieces with chicken spices, salt, pepper and chilli powder and set aside
  3. Heat oil in cooking pot and shallow fry potato wedges on all sides till coloured but not thoroughly cooked and set aside.
  4. Cut onions in slivers lenghtwise and add to oil remaining from cooking the potatoes and leave to soften adding more oil if necessary, meanwhile crush garlic and ginger together.
  5. Add chicken pieces and turmeric to onion and brown turning on both sides, add ginger and garlic,whole spices and re-season with salt. Cover the pot to cook chicken pieces through, add a little water if it dries out and threatens to burn.
  6. Add potato pieces to pot and cook for a minute or so to flavour, then add drained rice and mix in all the ingredients in the pot to distribute.Top with enough boiling water to come up 1 cm over the surface of the rice mixture.
  7. check salt and adjust the taste if necessary.
  8. Cover the pot with the lid and cook on medium high heat till water is absorbed, then cook on low for a further 15 minutes or till done. fluff with fork and serve. 
  9. Serves 4-6