Chicken with Rice & Tomato

Name: Chicken with Rice & Tomato (Roz Wdjaj Ma Banadoura)
Yield: Serves 4–6
Cuisine: African
Ingredients: 1 tin whole, peeled tomatoes, or 1 kilogram fresh tomatoes, skinned* and chopped, plus 2 tablespoons tomato puree; 2 cups short grain Egyptian or pudding; 4 cups water; 2 red chillies, diced (optional); 4 chicken breasts; 2 chicken thighs; 5 onions, sliced thinly; 4 tablespoons vegetable oil; 1 teaspoon cinnamon; 1 teaspoon allspice; 1 teaspoon black pepper

Roz Wdjaj Ma Banadoura

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Amoul

By Amoul Oakes

Published 2008

About

This recipe was given to me by a dear old friend Ghada Assad, who learnt it in Dakar, Senegal. Naturally it is African in origin, and Ghada makes this dish with chilli, which gives it a certain oomph.

Ingredients

4 chicken breasts
2 chicken thighs
5 onions, sliced thinly
4<

Africa
Asia
Senegal
Lebanon
Dakar
Main course
Mediterranean

Method

Heat the vegetable oil in a pan over low to medium fire. Saute the chicken for a minute or so, then add the spices and continue sauteing until the chicken is well browned.

Add the onions and saute for another five minutes. When the onions are wilted and just beginning to brown, add the chillies, tomatoes, and water, and cook over medium fire until the chicken is well cooked, approximate