Swiss-style Spiced Rice with Chicken and Cucumber

Ingredients

In this Swiss adaptation of the Arab dish "Ruz hoot bil kusbur," we incorporate Swiss flavors and ingredients while maintaining the essence of the original recipe. The original dish typically features aromatic spices and rice cooked with fish, whereas our Swiss version replaces the fish with chicken for a heartier protein option. Additionally, we introduce the use of cucumber to add a refreshing element to the dish, which is not commonly found in the original Arab cuisine. We alse have the original recipe for Ruz hoot bil kusbur, so you can check it out.

• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon cinnamon 1/4 teaspoon cinnamon
• Salt and pepper to taste Salt and pepper to taste
• 1 cucumber, thinly sliced 1 cucumber, thinly sliced
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 65g, 2g
• Protein: 28g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear. Drain well.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant.
3. 3.
   Add the chicken pieces to the pot and cook until browned on all sides.
4. 4.
   Stir in the ground cumin, ground coriander, ground turmeric, paprika, cinnamon, salt, and pepper. Cook for an additional minute to toast the spices.
5. 5.
   Add the rinsed basmati rice to the pot and stir well to coat the grains with the spices.
6. 6.
   Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
7. 7.
   Remove the pot from the heat and let it sit, covered, for 5 minutes to allow the rice to steam.
8. 8.
   Fluff the rice with a fork and transfer it to a serving dish.
9. 9.
   Arrange the cucumber slices on top of the rice and garnish with fresh cilantro.
10. 10.
    Serve hot and enjoy!

Treat your ingredients with care...

• Basmati rice — Rinse the rice thoroughly to remove excess starch and achieve fluffy grains.
• Chicken breasts — Ensure the chicken is cut into bite-sized pieces for even cooking and tenderness.
• Cucumber — Use fresh and crisp cucumbers for a refreshing contrast to the spiced rice.

Tips & Tricks

• For added flavor, marinate the chicken in a mixture of yogurt, lemon juice, and spices for 30 minutes before cooking.
• Customize the spice level by adjusting the amount of paprika and cayenne pepper to suit your taste.
• Serve the dish with a dollop of Greek yogurt on the side for a creamy element.

Serving advice

Serve the Swiss-style spiced rice with chicken and cucumber as a main course, accompanied by a fresh green salad or steamed vegetables.

Presentation advice

Present the dish by arranging the cucumber slices in an attractive pattern on top of the rice. Garnish with a sprig of fresh cilantro for a pop of color.