Chicken Pargiot Recipe
Garlic and Paprika Marinated Chicken Thigh, Jasmine Rice, Israeli Compote, Techina Puree, Baby Carrots
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Ingredients
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Chicken Marinade
Jasmine Rice
Israeli Compote
Techina Puree
Baby Carrots
Method
Chicken Preparation
- 1
Marinate the Chicken
In a large mixing bowl, combine minced garlic, paprika, olive oil, salt, black pepper, and lemon juice. Add the chicken thighs, ensuring they are well coated. Cover and marinate in the refrigerator for at least 1 hour (or overnight for best flavor).
- 2
Jasmine Rice Preparation
- 3
Cook the Rice
In a saucepan, combine jasmine rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and the water is absorbed. Fluff with a fork before serving.
Israeli Compote Preparation
- 4
Make the Compote
In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent. Add diced tomatoes and red bell pepper, and season with cumin, salt, and black pepper. Cook for about 10-15 minutes until the vegetables are softened and the mixture is slightly thickened.
Techina Puree Preparation
- 5
Prepare the Techina
In a mixing bowl, combine tahini, minced garlic, lemon juice, water, and salt. Whisk until smooth. Adjust the consistency with more water if necessary.