Eastern-style rice with chicken
Description
Spiced rice with chicken is one of the most beloved Eastern dishes. From India to Turkmenistan, it's prepared in various ways, so I decided to combine several versions. To make this Eastern-style chicken and rice, you'll need chicken legs or whole chicken thighs. For the marinade, you'll need yogurt with various spices: use plain yogurt without colorings or sweeteners. As spices, I recommend coriander, turmeric, and cumin. See the recipe below.
Instructions
- 1
Step 1
Rinse the chicken and rub it with spices.
- 2
Step 2
Pour the yogurt over and refrigerate, covered with plastic wrap, overnight.
- 3
Step 3
If using chickpeas, soak them overnight as well. Slice the onion into rings, rinse the rice (I use basmati). Also, soak the raisins.
- 4
Step 4
We make a sauté: fry onions with tomatoes and spices for about 2 minutes.
- 5
Step 5
Set the sautéed mixture aside for now. In a deep skillet, sauté almonds, raisins, and rice. Add spices and sauté for 2 minutes. Then pour in water. Simmer until the rice is half-cooked—about 10 minutes.
- 6
Step 6
In a separate pan, fry the chicken until cooked, add chickpeas if you plan to use them.
- 7
Step 7
Now place half of the rice with the fried mixture onto the pan.
- 8
Step 8
Then add the chicken with chickpeas and the remaining rice.
- 9
Step 9
Pour in 0.5 cup of water and cook until the rice is done.
- 10
Step 10
Here's the Eastern-style rice with chicken, ready! Sprinkle with herbs, cover with a lid, and let it steep for about 10 minutes before serving.