Turmeric chicken with dirty rice
Ingredients
Chicken:
- 1 x 1.4 kilogram whole chicken
- 1 tablespoon (15 milliliters) kosher salt
- 1 tablespoon (15 milliliters) mashed garlic
- 1/2 cup (120 milliliters) oil
- 1/2 tablespoon (7.5 milliliters) turmeric
- 1 teaspoon (5 milliliters) ground black pepper
- 1/4 teaspoon (1 milliliters) ground cardamom
- 1/4 teaspoon (1 milliliters) dried oregano
Dirty rice:
- 1/4 cup (60 milliliters) oil
- 454 grams ground beef
- 2 cups (480 milliliters) rice
- 1 tablespoon (15 milliliters) salt
- 3/4 teaspoon (4 milliliters) ground cardamom
- 1/2 tablespoon (7.5 milliliters) ground nutmeg
- 1/2 tablespoon (7.5 milliliters) ground black pepper
- 4 cups (960 milliliters) water
- 2 tablespoons (30 milliliters) butter
- Pine nuts, toasted
Lebanese slaw:
- 3/4 cup (180 milliliters) shredded mixed greens
- 3/4 cups (180 milliliters) shredded purple cabbage
- 1 teaspoon (5 milliliters) kosher salt
- 1/4 cup (60 milliliters) lemon juice
- 1 tablespoon (15 milliliters) black cumin seeds
- 1/4 cup (60 milliliters) extra-virgin olive oil
Directions
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 two hours to overnight.
- Preheat oven to 350 F (175 c).
- Place chicken on a roasting sheet, then put in oven and cook for one 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.
