Loomi chicken and rice isn't your standard one pot wonder. It's magic.
Loomi are dried limes used widely across the Middle East. They're brown on outside and black on the inside. They might look a little scary, but they impart a sweet lemonade fragrance into dishes.
Here are transform the stock which is used to cook the chicken and the rice. A beautiful centerpiece dish that's secretly easy to make.
4 chicken thigh pieces with bone in
2 onions finely dices
3 cloves of garlic finely sliced
1 tablespoon ginger
1 diced carrot
1 diced capsicum (red or yellow)
1 teaspoon ground cinnamon
1 teaspoon ground cumin
Salt and pepper
2 cups water
2 cups basmati rice
1 diced tomato
Fresh parsley to garnish
Start by sealing the chicken gently in a hot pan on both sides. Set the chicken aside.
Add the onion, garlic and ginger and saute until slightly golden. Add the carrots, capsicum and spices.
Return the chicken to the pan, then add the loomi and the water. Season to your liking. Once the water hits boiling point, reduce the heat and cover. Simmer gently for 40 minutes.
Now remove the chicken and add the rice. Adjust the water level if needed. It should be an inch about the rice. Cover again and simmer for about 15 minutes or until the rice is cooked.
Garnish the rice with the fresh diced tomato and parsley. Arrange the chicken on top of the rice. As an option, you can give the chicken a quick pan fry in some butter so they're golden before arranging on top of the rice. Be careful not to overcook or the chicken will be dry.