EGYPTIAN CHICKEN & TURMERIC BASMATI RICE

My Egyptian chicken and turmeric basmati rice recipe is a labor of love, inspired by a street vendor we found during our wanderings around New York City.

After returning home, I couldn't resist the challenge of recreating those mouthwatering flavours. The secret? A peppered white sauce that adds a creamy kick, and a drizzle of homemade chili oil for that perfect spicy touch. Topped with the freshness of shredded iceberg lettuce and a cucumber tomato salad, this dish is so stinking good!  It is a frequently requested meal in our home. Enjoy!

SERVES 4-6

CHICKEN:

2 lbs boneless, skinless chicken thighs, with half of the skin on

MARINADE:

3 tbsp of plain yogurt

2 cloves garlic, grated

1 1/2 tsp grated ginger

2 tsp of salt

1 1/2 tsp of ground coriander

1 1/4 tsp of curry powder

3/4 tsp of ground cumin

1 tsp of freshly ground black pepper

1/2 tsp of ground turmeric

1/2 tsp of ground white pepper

WHITE SAUCE:

2 cups plain yogurt, (not Greek)

3 tbsp tahini

2 cloves garlic, grated

1 1/2 tsp of salt

2 tsp of freshly ground black pepper

1/2 tsp honey

TURMERIC BASMATI RICE:

4 cups of basmati rice

1 medium onion, finely minced

1 tsp grated ginger

1 tsp of salt

1 tsp coarse ground black pepper

3/4 tsp of turmeric

1/2 tsp of ground cardamon

4 1/2 cups of chicken stock

CHILI OIL:

2 tbsp red pepper flakes

1 clove of garlic, finely minced

1 tsp of ground cumin

1/2 tsp of ground coriander

1/4 tsp of curry powder

1/4 cup of olive oil

TOPPINGS:

Shredded lettuce

Cucumber Tomato Relish:

Toss together in a bowl:

1/2 cup chopped cilantro

2 cups chopped cucumber 

2 cups chopped tomatoes

squeeze of lime

salt and pepper to taste.  

DIRECTIONS:

CHICKEN:  

Add all marinade ingredients to a large bowl and mix well.  Add chicken pieces to the bowl and coat them all thoroughly with the marinade. Cover and chill in the fridge for at least 1 hour or overnight.

WHITE SAUCE:  

Whisk all of the ingredients together until smooth.  Let sit at room-temperature for at last 1 hour for the flavours to combine, or in the fridge for several hours or even overnight in the fridge.

CHILI OIL:  

Combine all the ingredients in a small pot and cook over medium heat until the chili flakes have turned darker in color, and the minced garlic is slightly browned.  Turn off heat and allow to sit while you make the rice and cook the chicken.

TURMERIC BASMATI RICE:  

In a large pot over medium heat, sauté the minced onions and ginger with 2 tbsp of oil, salt and pepper, until the onions softened and lightly browned.  Add the turmeric, ground cardamon and basmati rice and cook until fragrant.  Add the chicken stock and stir.  Bring to a boil before turning heat to low and place lid on the pot.  Cook for 18 minutes.

COOKING THE CHICKEN

In the spring or summer months, I like to grill the chicken on the bbq over medium low heat.

If cooking on a stove top, heat a large, non-stick skillet over medium-high heat.  Once hot, add 1 tbsp oil or tallow to the pan.  Place the chicken into the skillet and cook for 3-4 minutes each side or until the internal temperature reaches 165 degrees.  Rmove from pan and chop into 1-2” chunks.

Serve chicken over the turmeric rice, with a handful of shredded iceberg lettuce and the cucumber tomato relish.  Drizzle with a generous amount of white sauce over the top, and a teaspoon (less or more to heat tolerance) of the chili oil