Carrot and Mushroom Rice with Special Sauce Chicken

Ingredients

Rice

• 4 carrots, cut lengthwise
• 200 g mushrooms, finely chopped
• 1 large onion, sliced
• 6 garlic cloves, sliced
• 1 tsp turmeric
• 1 tbsp salt
• 1 stock cube
• 1 tsp paprika
• 1 tsp shawarma or chicken seasoning
• 1 tsp black pepper
• 1/4 cup vegetable oil
• 2 cups long grain rice, soaked
• Fried almonds, for garnish

Chicken

• 1 chicken, cleaned and cut up
• Bay leaf
• 3 cardamom pods
• 3 cloves
• A pinch of nutmeg
• 2 cinnamon sticks

Chicken sauce

• 1 tbsp Cajun seasoning
• 2 tbsp mayonnaise
• 1/4 cup olive oil
• A squeeze of lemon
• 1 tbsp ketchup
• 1 tsp mustard
• 2 tbsp yogurt
• Salt
• Black pepper

Method

1. Boil the chicken with the whole spices for 45 minutes, then place in a tray. Mix the sauce ingredients well, pour over the chicken and rub it in (you can leave it to marinate until serving). Bake from below at 180°C until bubbling, then brown the top.
2. Heat a pot with the vegetable oil, soften the onion, then the garlic, carrots and mushrooms. Add the spices and fry together, then the rice with 1 1/2 cups boiling chicken stock per cup of rice and salt. Cover; once the water is absorbed, lower the heat for about 10 minutes. Turn out and garnish with fried almonds. Serve with salad, yogurt and the chicken sauce.