Curried Chicken and Rice – Rumi Spice

Curried Chicken and Rice

  • 1 cup basmati rice
  • 1 cup zucchini or yellow squash
  • 1 medium yellow onion
  • 2 roma tomatoes
  • 3 Tbsp lemon harissa from NYShuk (or substitute a lemon spice)
  • salt
  • lard
  • 2 cups chicken broth
  • 3 Tbsp Rumi Afghan Curry Braise
  • pinch of Rumi Saffron
  1. 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.
  2. 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.
  3. 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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