Chicken Strips with Vegetables and White Rice

Ingredients

• Chicken marinade:
• Half a kilo chicken strips
• 2 tablespoons plain yogurt
• Juice of half a lemon
• 1 tablespoon vinegar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon black pepper
• 1/2 teaspoon cumin
• 1 teaspoon salt
• Vegetables:
• 1 large carrot
• 2 zucchini
• 1 large potato
• 3 bell peppers (green, red and yellow)
• 1 medium onion
• 4 cloves garlic
• 1/2 teaspoon curry
• 1/4 cup cooking oil
• Rice:
• 2 cups basmati rice
• 2 bay leaves
• 1/4 tablespoon black pepper
• 1/2 tablespoon cumin
• Oil or ghee for cooking
• A sprinkle of parsley for garnish
• Daqoos sauce:
• 3 ripe tomatoes
• 1/2 teaspoon oregano
• 2 tablespoons vinegar
• 1 teaspoon salt
• 1/2 teaspoon dried mint
• 1 tablespoon tomato paste
• 1 cup water
• 1 small onion
• 3 cloves garlic
• 1 tablespoon oil
• Rice method:
• Daqoos sauce:
• Peel the tomatoes and blend or finely chop them. Finely chop the onion and crush the garlic.

Method

1. Cut the chicken into strips lengthwise or into cubes, as desired, then add all the marinade ingredients and mix well. Leave to marinate in the refrigerator for 2 hours.
   Timers: 120 min
2. Cut the carrot lengthwise into thin strips. Do the same with the zucchini. Dice the colored peppers into small cubes, finely chop the onion, crush the garlic, and cut the potato into cubes.
3. Fry the potato cubes in plenty of oil and set aside.
4. Place a little oil in a pot or skillet and cook the chicken for about 10 minutes over high heat.
   Timers: 10 min
5. Remove the chicken from the pot and set aside.
6. In the same skillet or pot, add the finely chopped onion, then the diced peppers and garlic, and stir.
7. Then add the carrot and zucchini, along with the salt, curry, and pepper, and stir.
8. Leave on low heat and cover for 10 minutes until the vegetables are cooked.
   Timers: 10 min
9. Finally, add the chicken and potatoes and toss everything together for 5 minutes before serving with white rice and doghous sauce.
   Timers: 5 min
10. Add 4 cups of water to 2 cups of rice and stir, then leave the water to boil over high heat.
11. When some of the water has evaporated and reaches the level of the rice, reduce the heat, cover the pot, and let the rice cook. It takes about 20 minutes.
    Timers: 20 min
12. Place the onion and garlic with 1 tablespoon oil in a saucepan over the heat and stir briefly until softened, then add the tomatoes and all the remaining ingredients. Stir and leave over medium heat until the sauce comes to a boil and thickens.
13. Serve the doghous sauce as is, or blend it first, then serve.
14. Put a little oil or ghee in a pot with the bay leaves and add the washed and drained rice along with the cumin, pepper, and salt; stir briefly.