Bnew – Kini Recipe

Rinse and cook rice

Rinse the short-grain rice under cold water until the water runs mostly clear (about 2–3 minutes). Drain. Combine rinsed rice, 2 cups water, 1 tablespoon olive oil, and 1/2 teaspoon kosher salt in a medium saucepan. Bring to a gentle boil over medium-high heat, then reduce heat to low, cover, and simmer 15 minutes or until water is absorbed and rice is tender. Remove from heat and let stand, covered, 10 minutes. Fluff with a fork before serving.

Season the chicken

In a medium bowl, combine the chicken pieces with minced garlic, grated ginger, ground coriander, ground cumin, smoked paprika, turmeric, black pepper, and 1 teaspoon salt. Toss to coat evenly and let sit 10 minutes to absorb flavors.

Brown the chicken

Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. When hot, add the seasoned chicken in a single layer (work in batches if needed) and sear 3–4 minutes per side until golden-brown but not fully cooked through. Remove chicken to a plate and set aside.

Sweat the aromatics

In the same skillet, reduce heat to medium and add the sliced onion and red bell pepper. Cook, stirring occasionally, 5–6 minutes until softened and starting to brown. Add the tomato paste and cook 1 minute more to deepen flavor.

Build the sauce

Add the drained diced tomatoes, chicken stock, lemon juice, honey, and harissa (if using). Stir to combine and bring the mixture to a gentle simmer.

Finish cooking chicken in sauce

Return the seared chicken and any accumulated juices to the skillet, nestling the pieces into the sauce. Reduce heat to medium-low, cover, and simmer 8–10 minutes until the chicken is cooked through (internal temperature 165°F / 74°C) and the sauce has thickened slightly. Taste and adjust salt, lemon, or honey as needed.

Assemble and serve

Spoon the cooked rice onto warm plates or a serving platter. Top the rice with a generous portion of the chicken and vegetable sauce. Dollop 1–2 tablespoons of plain yogurt or labneh alongside or on top of the chicken. Drizzle a teaspoon of extra-virgin olive oil over the dish, sprinkle with chopped cilantro and toasted sesame seeds, and serve with lemon wedges for squeezing over.

Serve immediately while hot. Leftovers keep in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop or in the microwave.