Chicken and Rice with Afghan Curry Braise
Published: June 21 2017
Difficulty: Easy - Yield: 6 servings - Time: 75 minutes
Elevate the humble chicken and rice dinner to a culinary experience with Rumi Afghan Curry Braise and Rumi Saffron!
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Special thanks to our friends at Our Name is Farm for coming up with this recipe. Our Name Is Farm is a digital media and event production company that works with sustainable and good food growers, producers, markets and communities to achieve a shared mission of increasing access to and education about local, wholesome food. They specialize in video curation and event production, but offer a full suite of services for brands to incubate their concepts and grow their reach/impact, such as PR and ingredient sourcing. For more info about them (and to see some of their work), visit their website or watch their reel.
Mix one cup of basmati rice (well rinsed until water runs clear) with 1 cup zucchini and/or yellow squash, 1 medium yellow onion, 2 Roma tomatoes (chopped and sautéed with salt and lard), 3 tablespoons of NY Shuk preserved lemon harissa, more salt and more lard.
Steep one pinch of saffron in 2 cups of chicken broth over medium heat for 10 minutes. Then add 2 cups of chicken broth to rice and mix. Top with chicken thighs and legs (on the bone) seasoned with Rumi Afghan Curry Braise. Bake (covered) at 350F for about an hour (or until rice has absorbed all of the liquids, and then bake uncovered at 400D until golden brown.
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