Hanetsuki with a Syrian Twist

Ingredients

In this Syrian adaptation of Hanetsuki, the traditional Japanese flavors are enhanced with Middle Eastern spices and ingredients. The original dish typically consists of grilled chicken served with a side of rice and vegetables, but the Syrian twist introduces flavors like cumin, coriander, and sumac to create a unique fusion experience. We alse have the original recipe for Hanetsuki, so you can check it out.

• 4 boneless, skinless chicken breasts (500g / 1.1 lb) 4 boneless, skinless chicken breasts (500g / 1.1 lb)
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 teaspoon ground cumin (5g) 1 teaspoon ground cumin (5g)
• 1 teaspoon ground coriander (5g) 1 teaspoon ground coriander (5g)
• 1 teaspoon sumac (5g) 1 teaspoon sumac (5g)
• 1/2 teaspoon paprika (2.5g) 1/2 teaspoon paprika (2.5g)
• 1/2 teaspoon garlic powder (2.5g) 1/2 teaspoon garlic powder (2.5g)
• Salt and pepper, to taste Salt and pepper, to taste
• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• A pinch of saffron threads A pinch of saffron threads
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced 1 yellow bell pepper, sliced
• 1 small eggplant, sliced 1 small eggplant, sliced
• 1 zucchini, sliced 1 zucchini, sliced
• 2 tablespoons vegetable oil (30ml) 2 tablespoons vegetable oil (30ml)
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 55g, 3g
• Protein: 30g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the olive oil, ground cumin, ground coriander, sumac, paprika, garlic powder, salt, and pepper. Mix well to create a marinade.
2. 2.
   Place the chicken breasts in the marinade, ensuring they are evenly coated. Allow the chicken to marinate for at least 30 minutes, or refrigerate overnight for enhanced flavor.
3. 3.
   In a large pot, rinse the rice under cold water until the water runs clear. Drain the rice.
4. 4.
   In the same pot, add the chicken broth and saffron threads. Bring to a boil.
5. 5.
   Add the rinsed rice to the boiling broth. Reduce the heat to low, cover the pot, and let the rice simmer for 15-20 minutes, or until the liquid is absorbed and the rice is fluffy.
6. 6.
   Preheat the grill or grill pan over medium-high heat.
7. 7.
   In a separate bowl, toss the sliced bell peppers, eggplant, and zucchini with vegetable oil, salt, and pepper.
8. 8.
   Grill the marinated chicken breasts for 6-8 minutes per side, or until cooked through and slightly charred. Set aside to rest.
9. 9.
   While the chicken is resting, grill the seasoned vegetables until tender and lightly charred.
10. 10.
    Slice the grilled chicken breasts into thin strips.
11. 11.
    Serve the sliced chicken on a bed of saffron rice, topped with the grilled vegetables. Garnish with fresh parsley.

Treat your ingredients with care...

• Saffron — To enhance the flavor and color of saffron, soak the threads in a tablespoon of warm water for 10 minutes before adding them to the rice.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the marinade.
• If you don't have a grill, you can also cook the chicken and vegetables in a hot skillet or under the broiler.
• Customize the grilled vegetable medley by adding other favorites like cherry tomatoes or red onions.
• To make the dish more aromatic, sprinkle some toasted sesame seeds over the chicken and rice before serving.
• Leftovers can be enjoyed the next day as a delicious filling for wraps or sandwiches.

Serving advice

Serve the Syrian-inspired Hanetsuki with a side of fresh salad, such as tabbouleh or fattoush, to complement the flavors. Add a dollop of creamy tzatziki or garlic sauce for an extra burst of Middle Eastern taste.

Presentation advice

Arrange the sliced grilled chicken on top of the saffron-infused rice, and artfully place the grilled vegetables around the plate. Garnish with a sprinkle of fresh parsley for a pop of color.