Ingredients: Brown basmati rice, grape tomatoes, cucumber (1 small), chickpeas (1/2 can), chicken drumsticks, Greek yogurt (1 cup), parsley
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Ingredient Prep
– In a glass container, place chicken drumsticks and add the following: olive oil, chili powder, coriander, black pepper, and salt. Fridge overnight to marinate
– Cut grape tomatoes in half
– Cut cucumber in half and those halves in half again. Remove seed and cut into bit sized pieces
– Drain water from chickpeas and optionally rinse
– Chop parsley finely (or as fine as you can get)
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Cooking Notes
– In a pot, heat oil / butter / shmaltz and then toast whole cloves, cumin, and tumeric until fragrant. Add unwashed basmati rice and briefly toast before adding an appropriate amount of water / chicken stock. Heat until boiling and then drop to the lowest heat setting until all the water has steamed off
– In a sheet pan, place marinated chicken as well as any of solidified oil-seasoning marinade. Roast at 390F for 1 hour
– In a bowl, add tomatoes, cucumber, chickpeas, olive oil, and the juice of half a lemon (per serving of salad) stir to incorporate the dressing
– In a bowl, add the juice of half a lemon, Greek yogurt, parsley, salt, pepper, and sugar. Mix together and water down until the sauce is of desired thickness
– Assemble rice, chicken, and salad in a bowl. Keep the sauce separate and drizzle over when ready to serve
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Comments
– I will need to make improvements to the white sauce. Currently, its more for appearances than taste. It could benefit from more sweetness or maybe of bit of mayo. Also a second cup of yogurt would have been preferable when I made this
– Basmati brown rice will have a rougher texture than its white counterpart. For an experience closer to the halal carts, use white basmati rice. Nonetheless, I thought the rice came out just fine, could have used even more aggressive spicing even
– I got the recipe idea from Serious Eats, The Golden Balance, and Moribyan
by BlasterFlareA
Dining and Cooking