Name: Denningvleis
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 5-6 servings
Cuisine: Main Meals
Ingredients: For the marinade mix: ,garlic chopped 3t,allspice berries 4,cloves 4,bay leaves 3large,smoked paprika 1t,freshly ground black pepper 2t,salt 2t,brown sugar 90g,Worcestershire sauce 3T,brown vinegar ½cup,pitted tamarind paste 250g,chilli flakes ½t,boneless leg of lamb, cubed 1kg,vegetable oil ½cup,onions, sliced 2large,finely chopped garlic 1t,crushed red chilies 1t,finely grated nutmeg, for serving ½t,butter to garnish ,small handful parsley, finely chopped, to garnish 1

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New York cart-style chicken and rice

Serves 4

Difficulty Easy

Prep Time 30 minutes, plus 1–4 hours’ marinating time

Cooking Time 45 minutes

Ingredients

4 T lemon juice
2 T fresh oregano, chopped
3 T garlic, finely chopped
1 t ground cumin
1 t ground coriander
1 t smoked paprika
¾ cup olive oil
sea salt and freshly ground black pepper, to taste
800 g free-range boneless skinless chicken thigh fillets, cut into bite size pieces
2 T canola oil

For the rice:

2 T butter
¼ t ground cumin
½ t ground turmeric
285 g basmati rice
2½ cups chicken stock
sea salt and freshly ground black pepper, to taste

For the white sauce, mix:

2 T mayonnaise
1 cup plain double-cream yoghurt
2 T vinegar
1½ T lemon juice
1 T sugar
¼ cup parsley, chopped
sea salt and freshly ground black pepper, to taste
For serving:
1 head iceberg or Crunchita lettuce, shredded (or any leaves of your choice)
4 salad tomatoes, chopped
harissa-style hot sauce (or any other chilli sauce), optional

Method

1. To make the chicken, combine the lemon juice, oregano, garlic, cumin, coriander, paprika and olive oil and blend until smooth. Season with salt and pepper.

2. Place the chicken in a large Ziploc bag and add half the marinade. Seal the bag and marinate in the fridge for 1–4 hours. Place the remaining marinade in the fridge too.

3 Once the chicken has marinated, heat the canola oil in a heavy-based skillet or pan and add the chicken pieces, a few at a time. Cook each piece for 5–6 minutes on each side so that it is nicely browned and cooked through.

4. Place the cooked chicken on a cutting board and allow to rest for 5 minutes. Using a sharp knife, cut the chicken into bite-sized pieces and transfer to a bowl, adding the remainder of the marinade. Cover with clingfilm and chill while you make the rice and white sauce.

5. To make the rice, melt the butter in a saucepan over a medium heat. Add the cumin and turmeric and cook for 1 minute. Add the uncooked rice and stir until nicely toasted, about 4 minutes. Add the chicken stock and season. Increase the heat to high and bring the rice to a boil. Once boiling, reduce the heat, cover and simmer for 15 minutes. Remove from the heat and allow to stand, covered, for 15 minutes until the water is absorbed and the rice is cooked.

6. Shortly before serving, heat 1 T oil in the skillet or pan and return the chicken with all the marinade to the pan, stirring occasionally until heated through.

7. To serve, pile a bowl full of the fragrant rice, then top with the chicken and salad. Generously drizzle the white sauce (and the red sauce) over everything.

ALSO READ: How chicken and rice reminds me to always try new things

Find more chicken recipes here.

Photograph: Jan Ras
Production: Bianca Strydom
Food assistant: Emma Morey

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