Syrian-inspired Bandera Damascena

Ingredients

In this Syrian-inspired adaptation, we incorporate traditional Syrian spices such as cumin, coriander, and sumac to infuse the dish with the distinct flavors of Syrian cuisine. Additionally, we use saffron-infused rice instead of the traditional white rice, adding a touch of elegance and a subtle floral note to the dish. We alse have the original recipe for La bandera Dominicana, so you can check it out.

• 4 chicken thighs, bone-in and skin-on (500g) 4 chicken thighs, bone-in and skin-on (500g)
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 bell peppers, sliced 2 bell peppers, sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 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 sumac 1 teaspoon sumac
• 1 teaspoon paprika 1 teaspoon paprika
• 1 cup basmati rice (200g) 1 cup basmati rice (200g)
• 2 cups chicken broth (470ml) 2 cups chicken broth (470ml)
• A pinch of saffron threads A pinch of saffron threads
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 35g, 4g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large skillet, heat olive oil over medium heat. Add the chicken thighs and cook until browned on both sides. Remove the chicken from the skillet and set aside.
2. 2.
   In the same skillet, add the chopped onion and bell peppers. Sauté until the vegetables are softened.
3. 3.
   Add the diced tomatoes and minced garlic to the skillet. Cook for a few minutes until the tomatoes start to break down.
4. 4.
   Sprinkle the ground cumin, ground coriander, sumac, and paprika over the vegetables. Stir well to coat the vegetables with the spices.
5. 5.
   Return the chicken thighs to the skillet, nestling them among the vegetables. Pour in the chicken broth and bring to a simmer. Cover the skillet and let it cook for about 30 minutes, or until the chicken is cooked through and tender.
6. 6.
   Meanwhile, rinse the basmati rice under cold water until the water runs clear. In a separate pot, bring the chicken broth to a boil. Add the saffron threads and let it steep for a few minutes. Add the rinsed rice to the pot, reduce the heat to low, cover, and let it cook for about 15-20 minutes, or until the rice is tender and the liquid is absorbed.
7. 7.
   Once the chicken and rice are cooked, serve the Bandera Damascena by placing a scoop of saffron-infused rice on a plate, topping it with a chicken thigh and a generous portion of the vegetable mixture. Garnish with fresh parsley.

Treat your ingredients with care...

• Saffron — To enhance the flavor and aroma of saffron, soak the threads in a tablespoon of warm water for a few minutes before adding them to the rice.
• Sumac — Sumac adds a tangy and slightly citrusy flavor to the dish. If you can't find sumac, you can substitute it with a mixture of lemon zest and a pinch of salt.

Tips & Tricks

• For an extra burst of flavor, marinate the chicken thighs in the spice mixture for a few hours or overnight before cooking.
• Serve the Bandera Damascena with a side of traditional Syrian flatbread, such as pita or lavash, to soak up the delicious juices.
• If you prefer a spicier dish, add a pinch of cayenne pepper or Aleppo pepper to the spice mixture.

Serving advice

Serve the Syrian-inspired Bandera Damascena as a complete meal on its own, or accompany it with a fresh salad of mixed greens and a tangy lemon dressing.

Presentation advice

Arrange the saffron-infused rice on a platter, placing the chicken thighs on top, and surround them with the colorful vegetable mixture. Garnish with fresh parsley for a vibrant and appetizing presentation.