When my son cooks, don't expect or look for a recipe to attempt to re-create the dish. The end result is always a wonderful taste sensation, and you will never have a "step by step" of how he got there (unless you sit and watch!!)
Here are some of the spices he says he used for this fabulous Middle Eastern chicken and rice feast:
Simple Chicken marinade:
Salt, whole and crushed peppercorn, paprika, ground cumin and coriander, fenugreek (ground or whole leaf), harissa and turmeric.
This marinated chicken is grilled for a delicious BBQ angle to the dish.
Now for the basmati rice concoction: ( I think...)
In olive oil, saute lots of onion union until golden, add chopped garlic, ginger. Don't forget the bay leaf!
Add spice mixture of cinnamon, cumin, cilantro, turmeric, cardamom, harissa, paprika.
Add lots of pitted dates. WOW, what a great addition, they kind of melt while staying whole.
Add the rice to toast in this scented saute and cover with water. You can add a hit of chicken stock or Bovril. Cover the pan for about 10 min or until rice is cooked.
Garnish with toasted almonds. YUM!
This is one of the best rice combinations I have ever tasted. It is simply mouth watering.
Serve the chicken and rice on one big platter.
Garnish your plate with fresh parsley or cilantro, dollop of yogourt, squeeze of lemon or lime.
Hope I didn't miss anything...I probably did, but you get the gist of it, right!!
Such a winner to enjoy for a family or group meal!!
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