Maadous with chicken

Ingredients

• 1 cup Sunwhite Calrose, rinsed
• 0.5 cup red lentils, rensed
• 1 onion, half sliced, half blended
• 2 garlic cloves
• 1.5 tsp cumin + pinch turmeric + pepper + salt
• 2 tbsp oil/ghee
• 2.5 cup cups hot water/stock

Method

1. Heat the oil or ghee in a pot, then sauté the sliced onion and garlic with a pinch of salt for 3–4 minutes.
2. Add the chicken strips, season lightly, and cook for 2–3 minutes until they are just sealed.
3. Blend the remaining onion with a splash of hot water, then pour it into the pot and let it simmer for 1 minute.
4. Add the cumin, turmeric, pepper, and salt, then stir for 20 seconds until fragrant.
5. Add the rice, lentils, and hot water or stock, then bring everything to a boil.
6. Cover the pot and let it simmer on low heat for 12–14 minutes until the rice and lentils are cooked through.
7. Let it rest for 2 minutes, then fluff gently and finish with fried onions, lemon, and melted ghee before serving.