MIDDLFE EASTERN FRIED CHICKEN WITH BASILLIA RICE
Middle Eastern fried chicken with basillia rice
Despite being considerably simple to prepare, fried chicken has always been, and will forever remain a public favourite. This purely Middle-Eastern recipe utilise the distinct fragrances of three powerful spices: turmeric, coriander, and cumin. The simmering of the meat in spiced water allows for the infusion of flavours, whilst deep-frying provides a crisp batter coating that is generally enjoyed by all.
- 1 whole chicken, cut into 8
- 1 onion, slices
- 3 cloves garlic, crushed
- 1 tsp turmeric, powdered
- 1 tsp coriander, powdered
- 1 tsp cumin, powdered
- ½ tsp pepper, fresh-ground
- ½ tsp salt
- Flour to cover chicken pieces
- Palm oil for deep frying
- 1000 g basmati rice, soaked in water for 30 minutes and drained
- 125 g ghee
- 100 g palm oil
- 2 nos cinnamon sticks
- 126 g green peas
- 1500 ml water
- 1 tbsp concentrated chicken stock
- ½ tbsp salt
- Place the chicken pieces in a large pot, then cover completely with water. Add in the onion, garlic, ground turmeric, ground coriander, ground cumin, pepper and salt, stirring well to combine. Bring the pot of water to boil, then lower the heat to a gentle simmer for 20-25 minutes to infuse the meat with flavour.
- Drain coazoked chicken, leaving to rest in a colander until cooled. Heat oil in a frying pan. In the meantime, dredge the chicken pieces in flour, then deep fry until golden-brown. Serve with basillia rice.
To cook basillia rice
- Over medium fire, heat ghee and oil. Add in cinnamon sticks and green peas, cooking until a fragrance is emitted. Add in water, rice, concentrated chicken stock, and salt, stirring well to combine. Transfer the mixture to a rice cooker, then cook until the rice is soft and fluffy. Serve topped with fried chicken.