Mejadarah with Spiced Chicken

I should firstly tell you before I explain about its origins (or at least those of its name) that this dish tastes wonderful so no matter how you feel, stay with me on this one...

Mejadarah is derived from the Arabic word ‘Mujaddara’ meaning Smallpox.  Whoever created and named this dish believed one of the key ingredients - the lentils – resembled the pockmarks left by Smallpox.  I know... tempting!  Meaning aside, this dish is great hot or cold and with or without any accompaniment.  I like to serve mine with spiced chicken.

This recipe was first recorded in 1226 so clearly there are a lot of us out there who are willing to take a few things on faith where food is concerned.  My introduction to Mejadarah (and this recipe) is from Yotam Ottolenghi. 

So now that I have got you positively drooling with anticipation of trying this recipe, I shall tease you no more...

2 tbsp Sunflower Oil

4 medium Onions, thinly sliced 250g Brown Lentils 2 tsp Cumin Seeds 1½ tbsp Coriander Seeds 200g Basmati Rice 2 tbsp Olive Oil ½ tsp ground Turmeric 1½ tsp ground Allspice 1½ tsp ground Cinnamon 1 tsp Sugar Salt and Black Pepper 350ml Water (plus extra if boiling dry) Yoghurt, fresh Mint and Coriander, Tomatoes to serve.

Heat the oil in a medium sized saucepan and when very hot add a third of the onions cooking until golden brown and turning crispy.  Transfer these to a colander and sprinkle with salt.  Repeat with the other two batches of onion.

Meanwhile put the lentils in a small saucepan, cover with plenty of water, bring to a boil and cook for 12-15 minutes or until the lentils have softened but still have a little bite.  Drain and set aside.

In a saucepan fry off the cumin and coriander seeds for a couple of minutes until these release their aromas.  Add the rice, olive oil, turmeric, allspice, cinnamon, sugar, salt and plenty of black pepper.  Stir to coat the rice with oil, add the cooked lentils and water.  Bring to a boil, cover and simmer on a very low heat for 15 minutes.  

Remove from the heat, lift off the lid and cover the pan with a clean tea towel replacing the lid to seal it tight.  Leave for 10 minutes and it will continue to cook off the heat.

Tip the rice and lentils into a large mixing bowl.  Add half the fried onion and stir gently with a fork.  Empty into a shall serving bowl and serve with yoghurt, fresh mint and coriander and diced tomatoes.  Any leftovers are great cold for lunch the next day.

To serve with the spiced chicken, simply coat boneless and skinless chicken pieces (thighs work well for their flavour) in the following marinade.

Spiced Chicken Marinade

1/2 tsp ground Cumin

1/2 tsp ground Turmeric

1/4 tsp Cayenne Pepper

2 tbsp fresh Coriander (chopped)

2 tbsp fresh Mint (chopped)

1 clove Garlic (chopped)

1 small pot Plain Greek Yoghurt

Leave for 30 minutes to marinate.  Place in a hot oven (200 degrees) for 10 minutes then turn the oven down to 180 degrees and continue to cook for a further 15 minutes until cooked through.