For the chicken: In a large resealable bag, combine 1 tablespoon each of the coriander, cumin and ginger, 2 teaspoons of the red pepper flakes, 1 teaspoon of the turmeric, 3 of the garlic cloves, and the cilantro and lemon juice. Add the chicken and refrigerate for 4 hours, turning every hour to distribute the marinade.
Preheat the oven to 400 degrees F.
Remove the chicken from the marinade and place, skin-side up, on a wire rack set over a baking sheet. Drizzle with 1/4 cup of the olive oil and sprinkle generously with salt on both sides. Roast until the juices run clear when the leg is pierced or the chicken reaches an internal temperature 165 degrees F, 25 to 30 minutes. Let rest at room temperature for about 45 minutes. Cut the chicken off the bone and dice into large bite-size pieces. Set aside.
For the white sauce: Whisk together the yogurt, mayonnaise, parsley, lemon juice, vinegar, sugar and some salt in a bowl. Set aside.
For the rice: Melt 1 tablespoon of the butter in a medium pot over medium heat. Add the cumin and lightly toast, stirring, for 2 to 3 minutes (do not let the butter brown). Add the rice and bay leaf, stirring to coat in the butter. Stir in the chicken broth, and season with salt. Bring to a boil, then lower to a simmer. Cover and cook for 15 minutes. Remove the pot from the heat and let sit, still covered, for another 10 minutes.
Melt the remaining 1 tablespoon butter in a small skillet. Stir in the turmeric and lightly toast to infuse the butter, about 1 minute. Stir the turmeric butter into the rice just before serving.
Finish the chicken: Heat the remaining 1/4 cup olive oil in a large skillet over medium heat. Stir in the remaining 1/2 teaspoon ground coriander, cumin, ginger and crushed red pepper, 1 teaspoon turmeric and 1 clove minced garlic, along with 1 teaspoon black pepper. Cook, stirring, until aromatic, about 3 minutes (turn down the heat if the garlic starts to brown).
Add the reserved chicken to the skillet and cook, stirring occasionally, for 3 minutes. Taste and season with salt as necessary. With a slotted spoon, transfer the chicken to a shallow bowl and keep warm. Keep the heat at medium.
Slip the eggs into the same skillet and cook until the whites are set but the yolks are still soft, 2 to 3 minutes.
To serve: While the eggs are cooking, divide the rice among 4 plates. Spoon the chicken over the rice, top with a fried egg and a very generous drizzle of the white sauce. Serve immediately, with pita if using, tomatoes and lettuce for diners to add as they wish.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of SC Restaurants, New York, NY
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