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Gusto

Turmeric Chicken with Dirty Rice

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  • Yields

    4-6 servings

  • Ease of preparation

    Easy

Ingredients

Chicken

  • 1 x 3 pound (1.4 kg) whole chicken
  • 1 tablespoon (15 ml) kosher salt
  • 1 tablespoon (15 ml) mashed garlic
  • ½ cup (120 ml) oil
  • ½ tablespoon (7.5 ml) turmeric
  • 1 teaspoon (5 ml) ground black pepper
  • ¼ teaspoon (1 ml) ground cardamom
  • ¼ teaspoon (1 ml) dried oregano

Dirty Rice

  • 1/4 cup (60 ml) oil
  • 1 pound (454 g) ground beef
  • 2 cups (480 ml) rice
  • 1 tablespoon (15 ml) salt
  • ¾ teaspoon (4 ml) ground cardamom
  • ½ tablespoon (7.5 ml) ground nutmeg
  • ½ tablespoon (7.5 ml) ground black pepper
  • 4 cups (960 ml) water
  • 2 tablespoons (30 ml) butter
  • Pine nuts, toasted

Lebanese Slaw

  • ¾ cup (180 ml) shredded mixed greens
  • ¾ cups (180 ml) shredded purple cabbage
  • 1 teaspoon (5 ml) kosher salt
  • ¼ cup (60 ml) lemon juice
  • 1 tablespoon (15 ml) black cumin seeds
  • ¼ cup (60 ml) extra-virgin olive oil

Method

For the chicken

  1. Pat chicken dry.  Season chicken with half the salt.
  2. 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 2 hours to overnight.
  3. Preheat oven to 350 F (175 c).
  4. Place chicken on a roasting sheet, then put in oven and cook for 1 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

  1. Rinse rice thoroughly under cold water.
  2. 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.
  3. 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

  1. Add mixed greens and purple cabbage to a bowl and mix together.
  2. In a small bowl, whisk together salt, lemon juice, black cumin seeds, and olive oil. Pour over greens and cabbage and toss to coat.

Serve chicken with rice and slaw.

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