I can’t count the number of times I have made this. This is the perfect recipe for a Saturday, gathering with family and friends, or even if you're by yourself really! This one pan lunch or dinner is made with homemade Masset seasoned chicken, plenty of flavors and colors. Trust me; you’ll make this recipe again and again! So buckle up...
INGREDIENTS
Chicken
3 tablespoons extra virgin olive oil (airfryer) or 5 cups of vegetable oil
1 broiler-fryer chicken, about 2 1/2-3 pounds, cut into serving pieces, or 2 1/2 to 3 pounds of chicken thighs or breasts, bone-in, with skin on, rinsed and patted dry
1 cup of Mechoui
2 tbsp of mustard
1 tsp of Safara
3 tbsp of 7-Herbs
1 tbsp of Paprika
1 cup of vinegar
Rice
5 cups of vegetable oil
1 medium yellow onion, chopped
1 garlic clove, minced
4 cups of medium or long-grain white rice
4 tomatoes, diced
2 tbsp of Curry-ous
2 tbsp of Paprika
1 cup of olives
1 cup of peas (optional)
1 Marinate and brown the chicken pieces: I usually use an air fryer but you can also deep fry the chicken. If you're using an air fryer add 3 Tbsp olive oil to the marinade process below. If you plan to deep fry, add 5 cups of vegetable oil in a large saucepan and put on medium high heat.
Clean your chicken very well by first rubbing it with salt, second with limes and finally drench in vinegar! Then, in a wide bowl, mix in a generous sprinkling of Mechoui, Mustard, Safara, 7-Herbs and Paprika. Engage small slits in the chicken thighs and marinate well all the pieces.
Cook a few minutes on each side, just enough so that the chicken has browned. Use a slotted spoon to remove from saucepan and set aside. If you're cooking in the air fryer, follow the instructions given to use it depending on the meal being cooked.
I usually proceed by marinating the fried chicken in the same mixture again, then throwing on the grill for better taste. I assure you this will change your life! Once fried, DO NOT add to the stock; just reserve it for later.
2 Proceed with the stock: To make the stock, add 4 cups of vegetable oil in a large saucepan and put on medium high heat.Then, add the onion and garlic to the pan. Cook the onion, half of the garlic clove and rice mixture, stirring frequently, until the onions have softened, about 4 minutes.
3 Add tomato, salt, curry-ous, paprika: In a separate bowl, mix together the tomato, salt, paprika, and curry-ous. Pour the mixture over the onion and garlic in the saucepan. Once you see the tomato soften and the oil "rise", add 5 cups of water then bring to a simmer for 25-30 minutes to have a stock.
4 Blend onion and garlic: Meanwhile, peel an onion and the other half of the garlic clove. Blend them until you get a puree and reserve. 30 minutes later, add the mixture to the stock and reduce the heat to medium-low.
5 Wash the rice at least 3 times and strain before placing the rice in a microwavable bowl in the microwave to steam for 6 minutes.
6 Salt and pepper the stock to taste, then add the steamed rice.
7 Place the chicken pieces that you have reserved earlier, skin-side up, on top of the rice.
8 Simmer, covered: Bring to a simmer, reduce the heat to low, and cover. Let cook for 20-25 minutes, depending on the type of rice and the instructions on the rice package, until the rice and chicken are done.
Fluff the rice with a fork. If you want you can sprinkle with some peas and olives. Add more salt and pepper to taste. Let the saucepan stand covered, about 10 minutes before serving. And voila!
As always, let us know how it tastes!!
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