Meander Valley Gazette

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Israeli-style chicken & rice

Meander StyleJoanne Eisemann
The bright colours of this indian style rice salad work well with the skewers of charry spiced chicken.   Photo | Mike Moores

The bright colours of this indian style rice salad work well with the skewers of charry spiced chicken.

Photo | Mike Moores

March 2019 | Wai Lin Coultas

THINK BARBECUE chicken and Israel’s street food comes vividly to mind; as do the equally delicious Indian tandoori. Marrying both’s best yields skewers of charry spiced chicken invitingly lifted by generous squeezes of caramelised lemon.

With a cold rice salad winsomely wedding Kosher ingredients with South India’s… ah, perfect for anticipating first hints of autumn.

Ingredients

600 g boneless chicken thighs, equally diced into 24 cubes

1 medium red capsicum, deseeded & sliced into squares

1 medium onion, peeled, vertically sliced into 6 & layers separated

1 lemon, vertically sliced into 6 wedges

Extra virgin olive oil

Iodised salt

For marinade

5 cloves garlic, peeled & minced

2 tbsp ground cumin

1½ tsp ground cardamom

1 tsp paprika

1 lemon, zested & juiced

2½ tsp maple flavoured syrup

Crack black pepper

For rice salad

6 handfuls of long grain white rice, cooked in seasoned beef stock & cooled

1 lemon, zested & juiced

½ tsp ground turmeric

120g baked cashews, dry toasted

80 g sultanas

40g fresh coriander, leaves roughly chopped

Dried chilli flakes

Instructions

1. Mix marinade’s ingredients, 2 tbsp oil and salt together to toss with chicken cubes for refrigerating covered overnight; soaking 9 wood skewers in water for as long.

2. When ready to skewer, toss onion and capsicum slices in oil and salt; wrapping soaked skewers’ blunt ends with aluminium foil.

3. Onto each of 6 skewers, thread 4 marinated chicken cubes, interspersed with slices of 2 oiled onion and 2 oiled capsicum; piercing skewer’s sharp end into a lemon wedge.

4. Thread remaining oiled veg slices onto 3 other skewers.

5. Barbecue skewers on hot plate till meat is cooked through; charring them over open flame to liking before removing foil.

6. For rice salad, mix lemon zest and juice with turmeric to stir 3 tbsp mixture through rice to yellow them; mixing in cashews, sultanas and coriander after, and sparingly, to taste, toss in chilli flakes.

Serves 2 to 3