Egyptian Feast: Spiced Roasted Chicken, Rice Pilaf, and Garlic Tahini Sauce

Allergens

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Ingredients

• 2 whole chicken legs (drumsticks and thighs)
• 2 cups long
• grain white rice
• 1/4 cup extra virgin olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• Salt and black pepper, to taste
• 3 cups chicken broth or water
• 2 cloves garlic, minced
• 1/4 cup tahini paste
• 1/4 cup fresh lemon juice
• 1/4 cup ice
• cold water
• Fresh parsley and mint leaves, for garnish
• 2 whole chicken legs (drumsticks and thighs)
• 2 cups long
• grain white rice
• 1/4 cup extra virgin olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• Salt and black pepper, to taste
• 3 cups chicken broth or water
• 2 cloves garlic, minced
• 1/4 cup tahini paste
• 1/4 cup fresh lemon juice
• 1/4 cup ice
• cold water
• Fresh parsley and mint leaves, for garnish

Instructions

1. Preheat oven to 375°F (190°C). Season the chicken legs with cumin, coriander, smoked paprika, salt, and black pepper. Roast in the oven for 45 50 minutes or until fully cooked and golden brown.
2. In a large pot, heat olive oil over medium heat. Add rice and stir continuously to prevent sticking. Cook for about 3 minutes, or until the rice has a light golden color.
3. Pour in chicken broth or water, bring to a boil, then reduce heat to low, cover, and cook for 15 20 minutes, or until all liquid is absorbed and rice is tender.
4. In a small bowl, whisk together tahini paste, minced garlic, lemon juice, and cold water until smooth. Season with salt and black pepper to taste.
5. To serve, place the rice pilaf in the center of a platter and arrange the spiced roasted chicken legs around it. Drizzle the garlic tahini sauce over the chicken and rice. Garnish with fresh parsley and mint leaves.

Chef’s Insight

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Notes

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