Jambalaya, Sahadi’s Way

Name: Jambalaya, Sahadi’s Way
Yield: Serves 6 to 8
Ingredients: 1 cup [48 g] sliced scallions, both white and green parts; 2 cups [400 g] raw jasmine rice; 1 cup [40 g] chopped fresh parsley; 1 cup [160 g] cooked chickpeas; ¼ cup [60 ml] liquid harissa; 2 plum tomatoes, diced; 4 cups [960 ml] chicken stock or water; 4 cups [960 ml] chicken stock or water; 1 cinnamon stick; 3 garlic cloves, minced; ¼ cup [65 g] minced preserved lemon rind, store-bought or homemade; 2 bay leaves; 1 cup [120 g] diced red and yellow bell peppers; 1 cup [120 g] diced red and yellow bell peppers; 1 cup [120 g] chopped celery; 1 cup [100 g] diced fennel; 1 lb [455 g] merguez, sliced into coins; 1 cup [140 g] chopped onion; 1 lb [455 g] boneless, skinless chicken breast, cut into 1 in [2.5 cm] pieces; 1 lb [455 g] boneless, skinless chicken breast, cut into 1 in [2.5 cm] pieces; ½ tsp ground nutmeg; ¼ cup [60 ml] olive oil; 1 tsp dried oregano; 1 tsp dried thyme; 1 tsp ground allspice; 1 tsp freshly ground black pepper; 1 tsp Aleppo pepper; 1½ tsp fine sea salt

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Flavors of the Sun

By Christine Sahadi Whelan

Published 2021

About

Hearty rice dishes like this one are beloved throughout the Middle East, so recasting an iconic southern dish with some of Sahadi’s classic ingredients isn’t really a huge stretch. We start with a base of jasmine rice, then add a flurry of Middle Eastern spices, bits of merguez sausage and preserved lemon, and chicken chunks for a fabulous one-dish meal that appeals to everyone.

Ingredients

Main course
Stew
Preserve
Gluten-free

Ingredients

Method