Sephardic Spiced Chicken Rice with Lemon and Mint Relish

Name: Sephardic Spiced Chicken Rice with Lemon and Mint Relish
Yield: Serves Four
Cuisine: Israeli
Ingredients: salt; juice of 2 lemons; 5–8 spring onions (scallions), thinly sliced; 1 bunch or large handful of fresh mint, chopped; 3 tomatoes, diced; 750 ml/1¼ pints/3 cups chicken stock; 250 g/9 oz tomatoes, chopped; 500 g/1¼ lb/2½ cups long grain rice; seeds from 6–8 cardamom pods; 2 small-medium carrots, diced or chopped; 30–45 ml/2–3 tbsp olive oil; 5 ml/1 tsp ground turmeric; 3 garlic cloves, chopped; 250 g/9 oz chicken, diced

Preparation info

Serves
Four

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

Inspired by a traditional Israeli dish, this spiced chicken and carrot rice, served with a lively mint relish, is light and vivacious.

Ingredients

250 g/9 oz chicken, diced
3 garlic cloves, chopped

Asia
Israel
Main course
Mediterranean
Gluten-free

Method

To make the relish, put all the ingredients in a bowl and mix together. Chill until ready to serve.
Mix the diced chicken with half the garlic and the turmeric. Heat a little of the oil in a pan, add the chicken and fry briefly until the chicken has changed colour and is almost cooked. Remove from the pan and set aside.