Rony Goraichy’s Turmeric Chicken with Dirty Rice

Difficulty:
1/5

Ease of Preparation: Easy

Yield: 4-6 servings

This recipe is used with permission and is owned by Souk Tabule

Ingredients:

 

Chicken

1 x 3 pound (1.4 kg) whole chicken

1 tablespoon (15 ml) kosher salt

1 tablespoon (15 ml) mashed garlic

½ cup (120 ml) oil

½ tablespoon (7.5 ml) turmeric

1 teaspoon (5 ml) ground black pepper

¼ teaspoon (1 ml) ground cardamom

¼ teaspoon (1 ml) dried oregano

 

Dirty Rice

1/4 cup (60 ml) oil

1 pound (454 g) ground beef

2 cups (480 ml) rice

1 tablespoon (15 ml) salt

¾ teaspoon (4 ml) ground cardamom

½ tablespoon (7.5 ml) ground nutmeg

½ tablespoon (7.5 ml) ground black pepper

4 cups (960 ml) water

2 tablespoons (30 ml) butter
Pine nuts, toasted

 

Lebanese slaw

¾ cup (180 ml) shredded mixed greens

¾ cups (180 ml) shredded purple cabbage

1 teaspoon (5 ml) kosher salt

¼ cup (60 ml) lemon juice

1 tablespoon (15 ml) black cumin seeds

¼ cup (60 ml) extra-virgin olive oil

 

 

For the chicken, pat chicken dry.  Season chicken with half the salt. 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 2 hours to overnight.

 

Preheat oven to 350 F (175 c).

 

Place chicken on a roasting sheet, then put in oven and cooker for 1 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, rinse rice thoroughly under cold water. 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. 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, add mixed greens and purple cabbage to a bowl and mix together. In a small bowl, whisk together salt, lemon juice, black cumin seeds, and olive oil. Pour over greens and cabbage and toss to coat.

 

Serve chicken with rice and slaw.