Chicken Suqaar

Recipe courtesy Sadiya Jama, East African Food
Show: Eden Eats Episode: Nashville
TOTAL TIME: 3 hr 45 min
Prep: 20 min
Inactive Prep: 3 hr
Cook: 25 min
 
YIELD: 3 to 4 servings
LEVEL: Easy

ingredients

CHICKEN:
    RICE:
    • 1 onion, chopped
    • 1 tablespoon vegetable oil
    • 1 cup cold water
    • 8 cloves garlic
    • 1 bunch fresh cilantro, stems on
    • 3 tablespoons chicken bouillon
    • 2 teaspoons ground cumin
    • 1 teaspoon ground cardamom
    • 2 1/2 cups hot water
    • 2 cups Basmati rice, washed and drained
    • Kosher salt
    • Orange food coloring, optional
    • 1 tablespoon bisbess (Somali hot sauce)
    • Spaghetti with meat sauce, for serving
    • Bananas, for serving
    • Limes, halved, for serving
    • Bisbess, for serving
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    Directions

    For the chicken: Put the chicken breasts in a large bowl and sprinkle with the Cajun seasoning, paprika and lemon pepper. Drizzle with the oil and toss to coat. Cover and let marinate in the refrigerator for 3 hours.

    For the rice: Preheat the oven to 350 degrees F. Saute the onions in the oil in a large ovenproof pan over medium heat, stirring occasionally. Puree the cold water, garlic and cilantro in a blender or food processor. Add the mixture to the onions along with the bouillon, cumin and cardamom and stir in the hot water and rice. Season with salt. If desired, add the orange food coloring for decorative color. Cover and transfer to the oven and cook until the rice is fully cooked and the liquid has been absorbed, 10 to 15 minutes.

    For cooking the chicken: Sear the chicken on a double-burner griddle or in batches in a large skillet over medium-high heat until nearly cooked through. Slice the chicken and then return to the griddle with the sauteed mixed vegetables and bisbess and continue cooking until browned.

    Fill a serving platter with half rice and half spaghetti. Top the rice with the chicken and serve with bananas, limes and bisbess. To eat the pasta, use your right hand to wrap spaghetti around a small chunk of banana.

    This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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    • on December 09, 2012

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      This was fabulous. The chicken seasoning was delicious and all the flavors in the rice were especially wonderful. I didn't want to use bouillon so I substituted chicken stock for water in the rice. I had never cooked rice in the oven before and it worked great. I had to improvise for the bisbess because there was no recipe - on the show they said it was made with green chiles, lemon, garlic, onion, and avocado - but this was a great part of the dish so I wouldn't skip it. I mixed 1 jalapeno, the juice of a lemon and lime, 1 garlic clove, 1 avocado, and some salt in a food processor. It wasn't quite right so I added a large spoonful of sour cream and a handful of cilantro and then it was perfect. It just needed a little water to get it to drizzling consistency. The fresh lime squeezed over the dish at the table was a great addition as well. I didn't bother with the pasta/banana portion of the recipe but I'll definitely be making the chicken, vegetables, and rice again. Yum!

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