Rony Goraichy’s Turmeric Chicken with Dirty Rice
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.