BBQ PAPRIKA CHICKEN (serves 3)
3 skinless, boneless breasts of chicken
A spicy chicken dry rub (Cajun or an Indian BBQ rub are great)
2 tbsp olive oil
1 large onion, finely chopped
1-2 cloves garlic, finely chopped
2 heaped teaspoonfuls paprika
1-200ml BBQ sauce (Bull's Eye BBQ sauce is good)
150ml chicken stock.
1. Take each chicken breast and cut into three pieces. Place into a bowl and add sufficient dry rub to coat them. I used approximately 2 tsp of Zaiqa's Al Faham BBQ spice rub, which worked beautifully.
2. While the chicken marinates briefly, prepare the onions, garlic and other vegetables for accompanying dishes.
3. Heat the oil in a wok until hot and fry the chicken for 3 minutes or so on each side - sufficient to create a lovely golden colour and a degree of caramelisation, but without any burning. Remove from the pan to keep warm.
4. Add the onion to the pan and cook on a medium heat until softened, whereupon you should add the garlic and continue to cook for another few minutes.
5. Add the paprika to the pan and stir to combine. Cook for a few minutes - no longer than 5 - and add the chicken to the pan.
6. Add the BBQ sauce and the chicken stock and stir to combine. Bring to a boil, then reduce to a lively simmer and cook until the sauce has retained its stickiness and the chicken is cooked through.
Serve 3 pieces for each person, with sour cream and the mushroom rice :
MUSHROOM RICE (serves 3-4)
2 tbsp rapeseed or olive oil
2 x 10g pieces of butter
1 onion, chopped finely
200g basmati rice
1 fat garlic clove, chopped finely
200g mushrooms, diced
freshly ground black pepper
1 tsp ground cumin
1 tsp ground turmeric
a pinch of dried red chilli flakes
a large handful of frozen peas
a tbsp fresh chopped coriander.
1. Fill a large saucepan to 2" or so below the edge, with water. Add a pinch of salt and place onto a high heat to boil.
2. Whilst the water is heating, rinse the dry rice in a sieve under running water until the majority of the starch had been removed and the water runs clear.
3. Place a frying pan onto a medium heat and add the oil and one knob of butter. Once heated, add the onion plus a pinch of salt and cook until softened and just beginning to caramelise.
4. The water will boil in the meantime, so add the rice and simmer for 7-10 minutes - then drain and replace into the warm saucepan.
5. Add the garlic to the frying pan and cook for 1-2 minutes, then add the mushrooms and cook until softened.
6. Add a good pinch of freshly ground black pepper, the cumin, turmeric and chilli flakes and stir to combine. Continue cooking on a gentle heat, until the rice has 2-3 minutes left to go, then add the frozen peas to the mushroom mixture and increase the heat to ensure they defrost and cook properly.
7. Add the final knob of butter and the chopped coriander and add to the cooked rice. Stir through and serve immediately.