Mujaddara with Turmeric Yogurt Marinated Chicken

Fed 3

Ingredients

Mujaddara

• 1 cup white rice (jasmine or basmati)
• 1 cup lentils
• 1 1/2 onions (1 onion sliced and half onion chopped)
• 3 garlic cloves, chopped
• 4 tablespoons olive oil
• 3 tsp cumin
• 1/2 tsp cinnamon
• 2 tsp curry powder
• 2 cups water
• salt and pepper

Chicken

• 4 chicken breast, cut up into cube-like cuts
• 1/3 cup yogurt
• 1 teaspoon olive oil
• 3 garlic cloves, chopped
• 2 tablespoons turmeric
• 1 tablespoon curry powder
• 2 tsp cumin
• 1 tsp cayenne
• juice of 1 lime/lemon
• salt and pepper

Cooking

1. in a frying pan, add 2 tablespoons olive oil and the sliced (as thin as possibles) onion. set heat to lowest heat setting and let the onions slowly brown (took about 30 - 35 minutes to start browning for me). while the onions are browning, make the mujaddara and chicken.
2. in a sauce pot, add the other 2 tablespoons of olive oil and the chopped onion. brown the chopped onions on medium heat. once onions have browned, add in the garlic and cook until fragrant and add the lentils and mix well with the onion and garlic. add in the water and bring to a boil. boil lentils for 10 minutes.
3. add in the rice and the spices and salt and pepper and stir and mix well. reduce heat to low and cover and cook for 20 - 25 minutes. (check on sliced onions browning)

Chicken

(marinate before making any of the mujaddara. it's actually best to marinate the night before)

1. in a bowl, combine the yogurt, lime/lemon juice, garlic, turmeric, cayenne, cumin, curry powder, salt and pepper and olive oil. mix well with a fork or spoon or whisk. pour marinade over chicken in a big plastic bag or a large bowl and mix and combine very well. let sit in fridge over night.
2. remove chicken from marination vessel and skewer 4 pieces per skewer. to cook the chicken you can either barbecue it until juices run clear and chicken takes on a slight char. (my preferred choice) or you can "grill" them under the broiler in your oven (about 4 - 5 minutes on each side).
3. serve by platting up some mujaddara and placing 2 skewers on top or along side the mujaddara. garnish with browned sliced onions. I like to also serve along side with this dish a pickle spear some sliced cucumber and tomato and hummus or baba ganoush and lift (pickled turnips).

bon appetit