Turmeric chicken with dirty rice

By Rony Goraichy
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SERVES
4
 TO
6
TOTAL TIME

Ingredients

Chicken:

  • 1 x 1.4 kilogram whole chicken
  • 1 tablespoon (15 milliliters) kosher salt
  • 1 tablespoon (15 milliliters) mashed garlic
  • 1/2 cup (120 milliliters) oil
  • 1/2 tablespoon (7.5 milliliters) turmeric
  • 1 teaspoon (5 milliliters) ground black pepper
  • 1/4 teaspoon (1 milliliters) ground cardamom
  • 1/4 teaspoon (1 milliliters) dried oregano

Dirty rice:

  • 1/4 cup (60 milliliters) oil
  • 454 grams ground beef
  • 2 cups (480 milliliters) rice
  • 1 tablespoon (15 milliliters) salt
  • 3/4 teaspoon (4 milliliters) ground cardamom
  • 1/2 tablespoon (7.5 milliliters) ground nutmeg
  • 1/2 tablespoon (7.5 milliliters) ground black pepper
  • 4 cups (960 milliliters) water
  • 2 tablespoons (30 milliliters) butter
  • Pine nuts, toasted

Lebanese slaw:

  • 3/4 cup (180 milliliters) shredded mixed greens
  • 3/4 cups (180 milliliters) shredded purple cabbage
  • 1 teaspoon (5 milliliters) kosher salt
  • 1/4 cup (60 milliliters) lemon juice
  • 1 tablespoon (15 milliliters) black cumin seeds
  • 1/4 cup (60 milliliters) extra-virgin olive oil

Directions

For the chicken:

  1. Pat chicken dry.  Season chicken with half the salt.
  2. In a bowl, whisk together garlic, oil, turmeric, black pepper, cardamom, oregano and the remainder of the salt. Cover chicken with marinade and let sit in fridge from two hours to overnight.
  3. Preheat oven to 350 F (175 c).
  4. Place chicken on a roasting sheet, then put in oven and cook for one hour and 15 minutes, or until the chicken’s internal temperature reaches 180 F (80 C). Take it out of the oven and let it rest for 15 minutes.

For the dirty rice:

  1. Rinse rice thoroughly under cold water.
  2. Add oil and beef to a saucepan over medium-high and fry until cooked through. Add the salt, cardamom, nutmeg, and pepper to the beef and mix together. Add water and butter to saucepan and bring to a boil.
  3. Add rice to the saucepan, then, mixing continuously, bring to a boil. Reduce heat to low, cover, and let cook for 10-15 minutes. Add as many toasted pine nuts as you wish, and mix in.

For the Lebanese slaw:

  1. Add mixed greens and purple cabbage to a bowl and mix together.
  2. In a small bowl, whisk together salt, lemon juice, black cumin seeds, and olive oil. Pour over greens and cabbage and toss to coat.

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