Ankara Tava with a Singaporean Twist

Ingredients

In this Singaporean adaptation, we have replaced some of the traditional Turkish spices with Singaporean flavors. The dish now incorporates lemongrass and pandan leaves to infuse the rice with a fragrant aroma. Additionally, we have added a variety of colorful vegetables to enhance the nutritional value and add a vibrant touch to the stir-fry. We alse have the original recipe for Ankara tava, so you can check it out.

• 500g (1.1 lb) boneless chicken thighs, cut into bite-sized pieces 500g (1.1 lb) boneless chicken thighs, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• 1 carrot, julienned 1 carrot, julienned
• 1 zucchini, sliced 1 zucchini, sliced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 lemongrass stalk, bruised 1 lemongrass stalk, bruised
• 2 pandan leaves 2 pandan leaves
• 2 cups (400g) cooked jasmine rice 2 cups (400g) cooked jasmine rice
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 35g, 4g
• Protein: 25g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the chicken pieces with cumin, coriander, turmeric, paprika, salt, and pepper. Mix well and let it marinate for 30 minutes.
2. 2.
   Heat the vegetable oil in a large pan or wok over medium-high heat. Add the marinated chicken and cook until golden brown and cooked through. Remove the chicken from the pan and set aside.
3. 3.
   In the same pan, add the sliced onion and minced garlic. Sauté until the onion becomes translucent.
4. 4.
   Add the sliced bell peppers, julienned carrot, and sliced zucchini to the pan. Stir-fry for a few minutes until the vegetables are slightly tender but still crisp.
5. 5.
   Return the cooked chicken to the pan and toss everything together. Cook for an additional 2-3 minutes to allow the flavors to meld.
6. 6.
   In a separate pot, add the cooked jasmine rice, lemongrass stalk, and pandan leaves. Cook over low heat for 5 minutes to infuse the rice with the flavors.
7. 7.
   Serve the spiced chicken and vegetable stir-fry over the fragrant rice. Garnish with fresh cilantro.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalk by lightly pounding it with a rolling pin or the back of a knife. This helps release its aromatic oils during cooking.
• Pandan leaves — Tie the pandan leaves into a knot before adding them to the rice. This makes it easier to remove them before serving.

Tips & Tricks

• For an extra kick of heat, add a teaspoon of chili flakes or a chopped chili pepper to the stir-fry.
• Feel free to customize the vegetable selection based on your preferences and seasonal availability.
• If you don't have jasmine rice, you can use basmati rice as a substitute.
• To make the dish more filling, serve it with a side of stir-fried noodles or steamed bok choy.
• For a vegetarian version, replace the chicken with tofu or tempeh and adjust the cooking time accordingly.

Serving advice

Serve the spiced chicken and vegetable stir-fry over the fragrant rice in individual bowls. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Arrange the colorful stir-fried vegetables and golden chicken pieces on top of the fragrant rice. Drizzle a little soy sauce or chili sauce on the side for an extra burst of flavor. Serve with a wedge of lime for squeezing over the dish.