@culinaryhijabi: Adding this to my weekly rotation 🫣 For the Rice • 3 cups basmati rice • (washed and soaked for 30- 1hr) •2 cinnamon sticks •4 cardamom pods • 1 1/2 Tbs of freshly ground cumin powder (toast whole cumin seeds and blend to a powder) •1 heaped tablespoon bouillon paste •1 teaspoon garlic powder •1 teaspoon onion powder • 1 cup water to steam For the Chicken •1 ½ lbs chicken breast or thighs • 3 tablespoons jerk seasoning •1 heaped tablespoon bouillon paste •Juice of half a lemon •1 tablespoon browning • 2 tbs of brown sugar For the Cucumber Salad • lettuce (shredded) • 1 medium tomato (diced) • 1 large cucumber (diced) For the White Sauce • Greek yogurt but I had to use crème fresh • mayonnaise •Juice of ½ lemon •honey •fresh dill •Salt to taste For the Hummus • 2 cans of chickpeas (boil until tender) • 1/2 cup of tahini • Zest of lemon • Juice of half a lemon • 1/4 teaspoon ground cumin • Salt to taste • 1 cup cold water • 3-4 cubes of ice (adjust to your liking) Directions Rice: Sauté cinnamon sticks, cardamom pods, and cumin powder in coconut oil. Stir in bouillon paste with garlic and onion powder. Add the soaked basmati rice. Add water, cover, and steam until fluffy. Chicken: Marinate chicken with jerk seasoning, bouillon paste, lemon juice for 24 hours then add browning. Sear chicken in coconut oil, add brown sugar then bake at 350°F for 45 mins (baking step is optional). Cucumber Salad: Mix lettuce, tomato, and cucumber. White Sauce: Combine Greek yogurt or crème fraîche, mayo, lemon juice, honey, dill, and salt. Hummus: Blend boiled chickpeas, tahini, lemon zest, juice of half a lemon, cumin, salt, cold water, and ice until smooth. #jerkchicken #chickenoverrice #platter #foodplatter #riceplatter #streetfoods #restaurant #foodiesworldwide #foodiesoftiktok

AdeyAmaal

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Region: US

Thursday 23 January 2025 03:32:19 GMT