Madurese-style Fattah Djaj

Ingredients

In this Madurese adaptation of Fattah Djaj, we incorporate the distinct flavors of Madurese cuisine. The original Lebanese dish is traditionally made with ingredients like garlic, lemon, and yogurt, while Madurese cuisine relies on spices like turmeric, coriander, and cumin. Additionally, coconut milk is used in the Madurese version to add a creamy and slightly sweet element to the rice. These adaptations give the dish a unique flavor profile that is characteristic of Madurese cuisine. We alse have the original recipe for Fattah djaj, so you can check it out.

• 500g (1.1 lb) chicken, cut into pieces 500g (1.1 lb) chicken, cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 cup (200g) basmati rice 1 cup (200g) basmati rice
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• Salt, to taste Salt, to taste
• Fried shallots, for garnish Fried shallots, for garnish
• Sambal, for serving Sambal, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the chicken pieces to the pan and cook until they are browned on all sides.
3. 3.
   Sprinkle the ground turmeric, coriander, and cumin over the chicken. Stir well to coat the chicken evenly with the spices.
4. 4.
   Add the basmati rice to the pan and stir to combine with the chicken and spices.
5. 5.
   Pour in the coconut milk and chicken broth. Season with salt to taste.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let it simmer for about 20 minutes, or until the rice is cooked and the chicken is tender.
7. 7.
   Once cooked, fluff the rice with a fork and transfer the Fattah Djaj to a serving dish.
8. 8.
   Garnish with fried shallots and serve with sambal on the side.

Treat your ingredients with care...

• Chicken — Ensure that the chicken is cooked thoroughly to an internal temperature of 165°F (74°C) to ensure food safety.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Sambal — Adjust the amount of sambal according to your preferred level of spiciness.

Tips & Tricks

• For added flavor, marinate the chicken in a mixture of turmeric, coriander, cumin, garlic, and lemon juice for 1-2 hours before cooking.
• If you prefer a spicier version, add chopped chili peppers to the dish while cooking.
• Serve the Fattah Djaj with a side of fresh cucumber and tomato salad for a refreshing contrast.

Serving advice

Serve the Madurese-style Fattah Djaj hot as a main course. It can be enjoyed on its own or accompanied by a side of cucumber and tomato salad.

Presentation advice

To enhance the presentation, sprinkle some chopped fresh cilantro or parsley over the dish before serving. The vibrant green color will add a pop of freshness to the golden tones of the chicken and rice.