A Wonderful Seven Spice Chicken and Rice! With Yellow Cumin Rice, side of Vegetables (Diced Onions & Tomatoes, optionally diced Cucumbers) with chopped Lettuce. Add some Naan Bread toasted in a pan to heat through and soften before slicing into four should you choose. Place everything into a tin bowl for that takeout feel. This recipe brings together three (3) separate recipes for a spectacular meal.
Servings: 4 portions
Equipment
- 1 Large Skillet for searing the chicken, large enough to fit all 4 pieces
- 1 Rice Cooker for the rice or use another smaller skillet or pot on the back burner
- 2 Bowls for the lettuce & cold vegetables
- 2 Smaller Bowls for the salt & pepper blend and seven spice seasoning
- 1 Squeeze Bottle for the white halal sauce
- 4 Tin Bowls for the takeout experience or use plates
- 1 Cutting Board for resting the chicken and dicing
Ingredients
Yellow Cumin Rice
- 1 C Basmati Rice
- 1 1/2 C Water
- 2 Tbl Butter
- 2 tsp Chicken or Vegetable Broth Powder
- 1 tsp Salt & Pepper Blend
- 1/2 tsp Cumin & Turmeric - each
Seven Spice Chicken
Seven Spice
- 1 tsp Coriander, Cumin, and Black Pepper - each
- 1/2 tsp Allspice
- 1/4 tsp Cinnamon, Clove, and Nutmeg - each
White Halal Sauce
- 1/2 C Hellmann's Mayo
- 1 tsp Water & Lemon Juice - each
- 1/8 tsp Salt & Pepper Blend
Salt & Pepper Blend
- 1 Tbl Sea Salt
- 1 tsp Black Pepper
- 1/2 tsp White Pepper - or for an Indian style, substitute with ground Lindi Pepper
For Serving
- 1 Medium Onion
- 1 Medium Tomato
- 12-16 sliced Cucumber - diced ~ optional
- Handful Chopped Lettuce
- 4 Naan - Optional, Store bought or Homemade Naan
Instructions
- Yellow Cumin Rice: Combine the Salt & Pepper Blend together in a small bowl and set aside. Wash and strain the Rice well and place into the Rice Cooker along with all the remaining ingredients and mix. Set on basic White Rice setting. For the Stovetop method, visit Yellow Cumin Rice recipe which uses the stovetop. Cook on the back burner so you have the front one available for searing the Chicken.
- Seven Spice Chicken: While the Rice is cooking, prepare the Seven Spice Chicken and heat the skillet up over medium heat about 5-10 minutes after you started cooking the rice. 1. Combine the Seven Spice ingredients together in a small bowl and mix well. Set aside for now. 2. Debone the Chicken Quarters, or chop to separate the thigh from the leg and debone. Clean and trim them, ensuring there are no small pieces of bone and that they are pretty uniform in thickness. Season with Salt & Seven Spice on both sides. 3. Add enough fat to coat the bottom of the pan and wait for it to get hot, which will happen pretty quick. When there are wisp of smoke, place the deboned Chicken Quarters or Thighs, skin side down to sear for 5 minutes. Flip over and sear another 5 minutes. At about 5-6 minutes per side is good, or a minute or so more if they are thicker, or until the juices run clear. You should see clear juices when the chicken is resting and no hint of pink when sliced or diced. If so, return to the skillet for a minute or so per side.4. Transfer the Chicken to a cutting board to rest for 10 minutes.
- Vegetables & Sauce: While the Chicken is searing and resting, prepare the Vegetables & White Halal Sauce and place into a squeeze bottle. Place the chopped Lettuce into a small bowl and the diced Onion & Tomatoes, optionally Cucumbers into another bowl.
- Serving: By the time the Chicken has rested, the Yellow Cumin Rice should be ready. 1. Plate the Rice dividing it into 4 portions to each side of the tin bowl or plate.2. Add a handful of the cold Veggies and a handful of Lettuce, side by side and next to the Rice. 3. Dice the Chicken and add to the plate beside the Rice. 4. If serving with Naan, clean out the skillet and place back on medium high heat to toast or warm Naan though until softened. Slice and add to the Chicken & Rice Bowl. 5. Drizzle the White Sauce over everything. Optionally garnish with Parsley & Aleppo or Chili Flakes. Green Onions are nice too.
Notes
You can also prepare the Seven Spice Chicken in advance and refrigerate until ready to make the dish. Then start the Rice and prepare all the Vegetables & Sauce, before searing the Chicken and resting until the Rice is ready, about 30 minutes.
You can double the amounts of the Halal White Sauce, but you may want to keep the Salt & Pepper amount the same and then add more to taste, to adjust. You can additionally add in more of just Black Pepper should you choose.
For the full post of each recipe visit:
- Yellow Cumin Rice
- Seven Spice Chicken
- Pepper Zing Mayo (Halal White Sauce section)
- Naan Bread or use Store bought, if serving.