Dairy & Nut-Free Emirati Grilled Chicken with Spiced Rice

Instructions

1. 1In a medium bowl, combine 1 tablespoon of sunflower oil, 2 tablespoons of lemon juice, 3 cloves of minced garlic, 2.54 cm of grated ginger, 2 tablespoons of Emirati spice blend, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Add the 4 skinless, boneless chicken breasts to the bowl and turn to coat them evenly in the marinade. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes, or up to overnight.
2. 2Rinse the 2 cups of Basmati rice under cold running water until the water runs clear. Set aside.
3. 3Place a large heavy-bottomed pot on the stove over medium heat (176.7°C / 175°C). Add 2 tablespoons of sunflower oil. Once the oil is shimmering, add 1 medium chopped onion and sauté for 5-7 minutes, or until the onion is softened and translucent.
4. 4Add the rinsed 2 cups of Basmati rice to the pot with the softened onion. Stir and cook for 1 minute, to lightly toast the rice.
5. 5Pour in 3 cups of vegetable broth. Increase the heat to high and bring the liquid to a rolling boil. Once boiling, reduce the heat to low, cover the pot tightly with a lid, and simmer for 18-20 minutes, or until the rice is tender and all the liquid has been absorbed. Let the rice stand, covered, off the heat for 5 minutes after cooking.
6. 6While the rice is simmering, preheat your grill to medium-high heat (about 205°C / 200°C). Remove the marinated chicken breasts from the marinade, letting any excess drip off.
7. 7Place the 4 marinated chicken breasts on the preheated grill. Grill for 6-8 minutes per side, or until the chicken is cooked through and has an internal temperature of 74°C.
8. 8Fluff the cooked spiced rice with a fork. Serve the 4 grilled chicken breasts alongside the spiced rice. Garnish with 1/4 cup of fresh cilantro.

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