| Prep: 30 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 435 | 28g | 5g | 20g |
| sugars | fibre | protein | salt |
| 3g | 3g | 35g | 0.75g |
Why I Love Saudi Arabian Fish with Chicken
One of my all-time favorite dishes has to be a Saudi speciality, a savory delight known as the Fish with Chicken. It brings together two main proteins – fish and chicken, coupled with a delightful fresh and smoky blend of spices. It’s a dish that satisfies and comforts, and though it may bear similarities with other West Asian dishes, it’s truly in a class of its own.
The Fusion of Flavours
As someone who revels in the unique harmony of Indian-American fusion cuisine, the Fish with Chicken dish is a constant source of culinary inspiration. It embodies the spirit of fusion cuisine perfectly, blending Middle Eastern traditions with ingredients commonplace in other parts of the world, resulting in a dish that’s steeped in tradition, yet innovative. The gravy is redolent with spices like turmeric, cumin, coriander, and smoked paprika – typical of Indian cuisine. The clever use of both fish and chicken reminds me of similar dishes like the Nigerian surf-n-turf, which combines fish and beef in a delightful concoction.
A Tribute to Traditional Cooking
The use of basmati rice in this recipe is a lovely nod to my roots as well. It absorbs the flavours of the accompanying ingredients well, balancing the intensity of the spices. As someone who grew up eating rice dishes, Fish with Chicken feels like a heartwarming combination of familiar comfort and exciting new flavours. While the original creator is unknown, I feel that this dish mirrors the style of Saudi Arabian chef Khulood Olaqi, who often seeks to reinvent traditional recipes with her own unique twists.
This dish pairs perfectly with a tangy pickle or a fresh salad, amplifying the complex flavours. Its ingredients and overall profile bear similarity to the Spanish Paella or even a hearty Jambalaya but make no mistake, the Fish with Chicken dish holds its own in the wide range of delectable fusion cuisines out there.
The Fish with Chicken recipe is more than just a dish; it’s a delightful exploration of flavours, a coming together of different elements that combine to awaken your palate and nourish your senses. And that’s why I love this recipe!
What You’ll Need
- 6 fillets of white fish (e.g., tilapia, sea bass)
- 3 chicken breasts
- 2 lemons; one sliced for garnish and one juiced
- 5 cloves of garlic, minced
- 2 tablespoons of ground turmeric
- 2 tablespoons of ground cumin
- 1 tablespoon of ground coriander
- 1 tablespoon of smoked paprika
- Salt and pepper to taste
- 1 cup of olive oil, divided
- 1.5 cups of whole grain basmati rice
- 3 cups of chicken broth
- 1 bay leaf
- 1 onion, chopped
- 3 medium tomatoes, chopped
- 1 cup of fresh flat-leaf parsley, chopped
- 1/2 cup of fresh cilantro, chopped
- 1/4 cup of pine nuts, for garnish
Method
Step One
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
Step Two
Rinse the fish fillets and chicken breasts, then pat them dry with a paper towel. Season both sides with salt and pepper.
Step Three
In a small bowl, combine the minced garlic with the ground turmeric, cumin, coriander, smoked paprika and the juice of one lemon. Mix well to form a paste, then evenly spread it over both sides of the fish and chicken.
Step Four
In a large skillet, heat half of the olive oil over medium heat. Add the fish and chicken and sear on both sides until they develop a golden-brown crust. You may need to do this in batches to avoid crowding the pan.
Step Five
Transfer the fish and chicken to a baking dish and put it in the preheated oven. Cook for around 25 minutes, or until the fish flakes easily with a fork and the chicken’s juices run clear.
Step Six
While the fish and chicken are in the oven, prepare the rice. Heat the remaining olive oil in a large pot over medium heat. Add the chopped onion and cook until it becomes translucent. Add the rice and stir for a couple of minutes until it is toasted.
Step Seven
Add the chopped tomatoes and the chicken broth to the pot. Bring it to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 15 to 20 minutes, or until the rice is cooked and the broth is absorbed.
Step Eight
At the end of cooking time, stir in the chopped parsley, cilantro and the juice of the remaining lemon. Season with more salt and pepper if needed.
Step Nine
Once the fish and chicken are cooked, let them rest for a few minutes, then serve alongside the rice. Garnish with lemon slices, the bay leaf and a sprinkling of pine nuts before serving.
