This is perfect for weeknight meals or impromptu lunches, and can be made milder or hotter based on preference.
By Jehanne Ali
- 1 cup brown rice- washed and drained
- ¾ cup green lentils- soaked for 2 hours
- ½ cup chickpeas
- 1 chicken breast fillet- cut into cubes
- 3 cups water
- 3 shallots- diced
- 1 tsp ginger-garlic paste
- 1 medium sized red chilli- cut small
- 1 tbsp coriander powder
- ½ tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp paprika powder
- 1 cinnamon stick
- 3 cloves
- ½ cup coriander leaves
- 3 tbsp parsley leaves-chopped
- 3 tbsp extra virgin olive oil
- In a small bowl, mix all the spices with 2 tbsp water and set aside.
- Heat the olive oil in a dutch oven. Temper the cinnamon stick and cloves until fragrant.
- Fry the shallots, red chilli and ginger garlic paste until golden brown.
- Add the chicken and spices. Coat the chicken well with spices and cook for around 10 minutes until chicken are almost golden.
- Add the chickpeas, green lentils and brown rice. Once all the ingredients are well combined, splutter the coriander and parsley leaves on top, and pour in the water.
- Cook on medium heat until water is absorbed and the rice is thoroughly cooked.
- Prior to serving, garnish with more coriander leaves or a wedge of lemon.
Jehanne is an enthusiastic baker, food blogger, mother and wife all in one. She swaps her scalpel from her day job as a doctor to kitchen utensils in the evening and creates magical treatment of healthy treats for her family, which she shares in her blog, The Cooking Doctor. She is a firm advocate of healthy eating and always believes that honest and healthy food will steer you clear from the doctors.