Muhajir Kusksi

Ingredients

In the original Tunisian dish, Kusksi bil hoot, fish is the main ingredient. However, in this adapted Muhajir version, chicken is used instead of fish to cater to the preferences and availability of ingredients in Muhajir cuisine. The spices and cooking techniques remain similar, ensuring that the dish retains its aromatic and flavorful profile. We alse have the original recipe for Kusksi bil hoot, so you can check it out.

• 500g (1.1 lb) boneless chicken, cut into pieces 500g (1.1 lb) boneless chicken, cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon paprika 1 teaspoon paprika
• 1 cinnamon stick 1 cinnamon stick
• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 60g, 2g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the chicken pieces to the pot and cook until they are lightly browned on all sides.
3. 3.
   Stir in the ground cumin, ground coriander, ground turmeric, paprika, and cinnamon stick. Cook for a minute to toast the spices and release their flavors.
4. 4.
   Add the basmati rice to the pot and stir well to coat the grains with the spices.
5. 5.
   Pour in the chicken broth and season with salt. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for about 20 minutes or until the rice is cooked and the chicken is tender.
6. 6.
   Remove the pot from the heat and let it sit, covered, for 5 minutes to allow the flavors to meld.
7. 7.
   Fluff the rice with a fork and remove the cinnamon stick.
8. 8.
   Serve the Muhajir Kusksi hot, garnished with fresh cilantro.

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.

Tips & Tricks

• For an extra burst of flavor, marinate the chicken in a mixture of yogurt, lemon juice, and spices for a few hours before cooking.
• Add a handful of raisins or chopped dried apricots to the rice for a touch of sweetness and texture.
• Serve Muhajir Kusksi with a side of tangy yogurt or a fresh cucumber and tomato salad for a refreshing contrast.
• If you prefer a spicier dish, add a pinch of cayenne pepper or red chili flakes to the spice blend.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water or broth to prevent drying.

Serving advice

Muhajir Kusksi is best served hot, straight from the pot. Garnish each serving with fresh cilantro for a burst of freshness and color. Serve it as a main course for lunch or dinner, accompanied by a side of yogurt or a simple salad.

Presentation advice

To elevate the presentation of Muhajir Kusksi, transfer the cooked rice and chicken to a large serving platter. Arrange the chicken pieces on top of the rice and garnish with a sprinkle of fresh cilantro. Serve the dish family-style, allowing everyone to help themselves to the flavorful rice and tender chicken.