Chicken with Rice and Eggplants
⏳ Time
3 hours + 2 hours
🥕 Ingredients
32
🍽️ Servings
6
Description
Chicken with Rice and Eggplants
Ingredients
- Poultry - 2 lbs
- Ground coriander - 2 teaspoons
- Bay leaf - 1 piece
- Grated Ginger Root - 0.7 oz
- 9% Vinegar - 17 fl oz
- Red Wine Vinegar - 3 fl oz
- Water - 8 fl oz
- Basmati rice - 7.1 oz
- Cardamom - 0.1 oz
- Cinnamon - 1 piece
- Saffron - 0 oz
- Ground clove - 5 pieces
- Dried onion powder - 2 tablespoons
- Spanish onions - 2 heads
- Butter - 2.8 oz
- Eggplants - ½ piece
- Courgette - ½ piece
- Carrot - 1 piece
- Shallot - 1 piece
- Leek - 1 piece
- Capers - 1 teaspoon
- Red Curry Powder - 0.4 oz
- Ground Cumin - 3 teaspoons
- Lemongrass - 1 piece
- Ginger - 0.4 oz
- Sugar - 3.6 oz
- Meyer Lemon Juice - 1 fl oz
- Salt - to taste
- Cilantro - 0.4 oz
- Parsley - 0.4 oz
- Sun-Dried Tomatoes - to taste
- Vegetable Oil - to taste
Step by Step guide
Step 1
Cut the chickens, removing the bones. Place the chicken meat in the marinade for at least 2 hours, but preferably overnight. Fry the chickens in a pan or bake them in the oven until cooked.
Step 2
For the marinade, combine all ingredients (10 g curry, 1.5 teaspoons cumin, 1.5 teaspoons coriander, 100 g sugar, 12 g salt, bay leaf, 20 g grated ginger, 500 ml 9% vinegar, 100 ml red wine vinegar, 250 ml water) and bring to a boil. Let cool.
Step 3
Sauté all the spices for the rice (1–2 g cardamom, 1 g saffron, 1 cinnamon stick, 5 cloves, 2 tablespoons dried onion, 1 teaspoon cumin, 80 g butter) and roughly chopped red onion over low heat, then add the rice and sauté a little more. Then pour in boiling water, cover, and simmer on the lowest heat for 14–15 minutes.
Step 4
Cut the eggplant, zucchini, and carrot into segments. Slice the shallot and leek into rings.
Step 5
Sauté all spices (0.5 teaspoon curry, 0.5 teaspoon cumin, 0.5 teaspoon coriander), carrot, and ginger over low heat with added oil. Then add sugar (3 g) and caramelize the carrot. Add water or vegetable broth and stew. Add lemon juice and adjust to taste.
Step 6
Roast the eggplant and zucchini separately, chop them, and add to all the other ingredients.
Step 7
Serve with chopped herbs and finely chopped sun-dried tomatoes.
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