Palestinian Msalfan
Serves 1
Directions
- 1Blend an onion, head of garlic, spicy chilies, cherry tomatoes, bell pepper, yoghurt, salt, and olive oil into a paste.
- 2Marinate the chicken pieces in half the paste along with the seasoning mix (black pepper, seven spice, cardamom, cumin, cinnamon, coriander powder). Let it sit for an hour.
- 3Wash, rinse, and strain two cups of rice.
- 4Sauté a sliced large onion, carrot, and potato in olive oil. Add bay leaves, lumi, cloves, salt, and the same seasoning mix.
- 5Add the washed rice and three cups of water to the pan. Bring to a boil, then simmer until the rice absorbs 90% of the liquid.
- 6Line a large pot with tinfoil. Place the chicken pieces at the bottom, add half the remaining marinade, layer on the rice, add the rest of the marinade, and top with the remaining rice.
- 7Cover and wrap tightly with tinfoil. Cook on high for 3-5 minutes, then drop to the lowest heat setting for an hour.
- 8Let cool for 15 minutes before flipping onto a serving plate.
Ingredients
- 3 whole onion
- 1 head garlic
- 4 whole spicy chili
- 1 handful cherry tomato
- 1 whole bell pepper
- 1 tbsp yoghurt
- salt (optional)
- 1 splash olive oil
- 1 kg chicken
- 1 tsp black pepper
- 1 tsp seven spice
- 1 tsp cardamom powder
- 1 tsp cumin powder
- 1 tsp cinnamon powder
- 1 tsp coriander powder
- 2 cup canary basmati rice
- 1 whole carrot
- 1 whole potato
- 3 whole bay leaf
- 2 whole lumi
- 1 pinch clove
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