Oven Baked Chicken Shish Tawook with Yellow Rice
Oven Baked Chicken Shish Tawook with Yellow Rice
Ingredients
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Instructions
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In a large bowl, mix cream, hot sauce, ketchup, mustard, lemon juice, and all the spices to form a marinade.
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Add the chicken cubes to the marinade, ensuring they are well-coated.
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Thread the marinated chicken onto skewers, alternating with bell peppers and onions if desired.
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Heat olive oil in a large pot. Sauté the chopped onion until golden.
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Add cinnamon sticks, bay leaves, cardamom, star anise, and turmeric. Stir for 1-2 minutes.
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Add the basmati rice and stir to coat with the spices.
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Pour in boiling water, add the chicken bouillon cube (if using), and season with black pepper.
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Bring to a boil, then lower the heat, cover, and let simmer until the rice is cooked and fluffy.
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Preheat the oven to 200°C.
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Place the pot of rice on the lower rack of the oven. Position a baking rack or grill grate above the rice pot, ensuring the skewers hang over it (similar to a mandi concept).
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Roast the chicken skewers in the oven for 1 hour and 15 minutes, flipping halfway through.
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Once done, remove the rice and skewers.
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