• Yields

  4-6 servings

• Ease of preparation

  Easy

Ingredients

Chicken

• 1 x 3 pound (1.4 kg) whole chicken
• 1 tablespoon (15 ml) kosher salt
• 1 tablespoon (15 ml) mashed garlic
• ½ cup (120 ml) oil
• ½ tablespoon (7.5 ml) turmeric
• 1 teaspoon (5 ml) ground black pepper
• ¼ teaspoon (1 ml) ground cardamom
• ¼ teaspoon (1 ml) dried oregano

Dirty Rice

• 1/4 cup (60 ml) oil
• 1 pound (454 g) ground beef
• 2 cups (480 ml) rice
• 1 tablespoon (15 ml) salt
• ¾ teaspoon (4 ml) ground cardamom
• ½ tablespoon (7.5 ml) ground nutmeg
• ½ tablespoon (7.5 ml) ground black pepper
• 4 cups (960 ml) water
• 2 tablespoons (30 ml) butter
• Pine nuts, toasted

Lebanese Slaw

• ¾ cup (180 ml) shredded mixed greens
• ¾ cups (180 ml) shredded purple cabbage
• 1 teaspoon (5 ml) kosher salt
• ¼ cup (60 ml) lemon juice
• 1 tablespoon (15 ml) black cumin seeds
• ¼ cup (60 ml) extra-virgin olive oil

Method

For the chicken

1. Pat chicken dry.  Season chicken with half the salt.
2. In a bowl, whisk together garlic, oil, turmeric, black pepper, cardamom, oregano and the remainder of the salt. Cover chicken with marinade and let sit in fridge from 2 hours to overnight.
3. Preheat oven to 350 F (175 c).
4. Place chicken on a roasting sheet, then put in oven and cook for 1 hour and 15 minutes, or until the chicken’s internal temperature reaches 180 F (80 c). Take it out of the oven and let it rest for 15 minutes.

For the dirty rice

1. Rinse rice thoroughly under cold water.
2. Add oil and beef to a saucepan over medium-high and fry until cooked through. Add the salt, cardamom, nutmeg, and pepper to the beef and mix together. Add water and butter to saucepan and bring to a boil.
3. Add rice to the saucepan, then, mixing continuously, bring to a boil. Reduce heat to low, cover, and let cook for 10-15 minutes. Add as many toasted pine nuts as you wish, and mix in.

For the Lebanese slaw

1. Add mixed greens and purple cabbage to a bowl and mix together.
2. In a small bowl, whisk together salt, lemon juice, black cumin seeds, and olive oil. Pour over greens and cabbage and toss to coat.

Serve chicken with rice and slaw.