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Zesty marinated chicken, loaded with bold flavors, is served with warm, sweet, and stunning rice to make this a company-worthy dish but easy enough to make everyday, too. That is my strategy for great eating and easy cooking.
1 cup non-dairy sour cream
5 cloves garlic, minced or 5 cubes Gefen Frozen Garlic
2 tablespoons Tuscanini Olive Oil
2 tablespoons Tuscanini Tomato Paste
2 tablespoons lemon juice
1 teaspoon fresh lemon zest
1 and 1/2 teaspoons kosher salt
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon Pereg Turmeric
1/2 teaspoon crushed red pepper
1/4 teaspoon ground cinnamon
2 pounds boneless, skinless chicken thighs and breasts, cubed
2 red onions, quartered
1 cup basmati rice
1 (13.5-ounce) can unsweetened coconut milk, well shaken
1 teaspoon Pereg Turmeric
3/4 teaspoon kosher salt
1/2 teaspoon light brown sugar
1/4 teaspoon cardamom
1/8 teaspoon cinnamon
1/3 cup golden raisins
1/4 teaspoon crushed red pepper
1/3 cup coarsely chopped, salted pistachios
Whisk sour cream, garlic, olive oil, tomato paste, lemon juice and zest, salt, onion powder, smoked paprika, cumin, turmeric, red pepper, and cinnamon until well combined. Add chicken and mix until fully coated. Refrigerate overnight or for at least two hours.
Thread chicken and onions onto skewers, then place kebabs onto a metal rack fitted on a baking sheet. (If you don’t have a metal rack or cooling rack, just place the skewers right on the pan.)
Place the oven rack about four inches from the top. Preheat the broiler.
Broil chicken for six to eight minutes, turning while cooking. Alternatively, grill until golden brown and cooked through, turning once midway through the cooking, six to eight minutes.
Rinse rice in a mesh strainer under cool running water, swishing it with your hand occasionally, until the water runs clear.
In a four-quart saucepan, combine coconut milk, turmeric, salt, sugar, cardamom, and cinnamon. Bring the milk to a gentle boil over medium heat, stirring frequently. Remove from heat, then add raisins and let steep for 20 minutes.
Return the pan to a low boil. Reduce heat to very low and stir in rice and crushed red pepper. Cover and cook until all of the liquid is absorbed, 10 to 12 minutes. Remove from heat and let stand, covered, for eight to 10 minutes.
Fluff with a fork. Top with pistachios before serving.
Turmeric is a natural anti-inflammatory and listed as a superfood. I love the bright yellow hue it casts on everything. It’s especially beautiful on rice. This rice is soft, sweet, and flavorful, and is good the next day, too.
Photo and Styling by Chay Berger
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