Eritrean-style Spiced Rice with Chicken

Ingredients

In this adaptation of the original Indonesian Nasi Liwet, we incorporate Eritrean spices and flavors to create a unique fusion dish. The use of Eritrean spices such as berbere and mitmita adds a zesty and aromatic twist to the traditional Indonesian flavors. Additionally, the dish is served with a tangy tomato chutney, which is a common accompaniment in Eritrean cuisine, adding a refreshing element to the overall taste experience. We alse have the original recipe for Nasi liwet, so you can check it out.

• 500g (1.1 lb) chicken pieces 500g (1.1 lb) chicken 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 berbere spice 1 teaspoon berbere spice
• 1 teaspoon mitmita spice 1 teaspoon mitmita spice
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 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
• Fresh mint, for garnish Fresh mint, for garnish
• Tomato chutney, for serving Tomato chutney, for serving

Nutrition

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

Preparation

1. 1.
   In a large bowl, combine the chicken pieces with berbere spice, mitmita spice, cumin, coriander, and paprika. Mix well to coat the chicken evenly. Let it marinate for at least 30 minutes.
2. 2.
   Heat vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the marinated chicken pieces to the pot and cook until they are browned on all sides.
4. 4.
   Add the basmati rice to the pot and stir well to combine with the chicken and spices.
5. 5.
   Pour in the chicken broth and season with salt to taste. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20 minutes, or until the rice is cooked and the chicken is tender.
6. 6.
   Once cooked, fluff the rice with a fork and garnish with fresh cilantro and mint.
7. 7.
   Serve the Eritrean-style Spiced Rice with Chicken hot, accompanied by tangy tomato chutney.

Treat your ingredients with care...

• Basmati rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve fluffy grains.
• Berbere spice — Adjust the amount of berbere spice according to your preferred level of spiciness.
• Mitmita spice — Mitmita spice is known for its heat, so use it sparingly if you prefer a milder flavor.
• Tomato chutney — Prepare the tomato chutney in advance to allow the flavors to meld together.

Tips & Tricks

• For an extra burst of flavor, add a squeeze of lemon juice to the dish before serving.
• If you prefer a vegetarian version, you can substitute the chicken with tofu or vegetables of your choice.
• Adjust the spice levels according to your taste preferences. Add more berbere or mitmita for a spicier kick.
• Serve the Eritrean-style Spiced Rice with Chicken alongside a fresh green salad for a complete meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Eritrean-style Spiced Rice with Chicken as a main course, accompanied by a side of tangy tomato chutney. Garnish with fresh cilantro and mint for added freshness and visual appeal.

Presentation advice

Present the Eritrean-style Spiced Rice with Chicken in a large serving dish, allowing the vibrant colors of the dish to shine through. Sprinkle fresh herbs on top for an attractive finishing touch.