Ingredients
FOR CHICKEN AND MARINE;
- 3 tablespoons of extra virgin olive oil
- 4 cloves of minced garlic
- 2 tablespoons freshly squeezed lemon juice and zest
- 2 tablespoons fine serving fresh rosemary
- 2 tablespoons of red pepper
- 2 tablespoons of CEREN Green Harissa sauce
- 1 teaspoon of salt and pepper
- 4 boneless skinless chicken breasts, diced
- 3/4 cup yogurt
- fine handed parsley for the journey
- CEREN sliced green olives and CEREN sliced black olives for garnish (optional)
- CEREN cap for garnish, (optional)
FOR BASMATI RICE;
- 1 cup basmati rice
- 1 3/4 cups water
- a large pinch of salt
COOKING INSTRUCTIONS
- 1. Add diced chicken. Refrigerate for at least 3 to 6 hours.
2. This is the most important part: Wash the rice! Put the rice in a large bowl and add the room temperature water.
3. Pour in the CEREN sun-dried tomatoes, lemon zest, chopped basil, salt and pepper and mix until everything is combined.
Cook for 10 minutes, add 1/2 of the pasta water as needed as the sauce thickens.
4. After washing several times (until the water is clear), drain the water without missing the rice.
5. Fill the bowl with water again and let the rice sit for 30 minutes once again.
6. After 30 minutes, drain the rice.
7. Fill a medium saucepan with 1 – 3/4 cups of water, add a pinch of salt and bring to a boil, add the rice, stir and wait until the water comes to a full boil. When it boils, turn down the heat and close the lid. Bake for 15 minutes. After 15 minutes, turn off the stove. Let the rice sit for 5 minutes. Then fluff the rice with the help of a fork, and you will see that each grain of rice is a little longer and grainy.
8. While the rice is cooking, put the marinated chicken in a pan and start cooking on medium heat. Cook until the temperature of the chicken reaches 165 degrees, it will take you about 8-10 minutes.
9. Add chicken and sauce over basmati rice. Finally, add a piece of yogurt to the chicken and garnish with parsley, CEREN sliced olives or CEREN capers. Enjoy your meal.
