Tunisian Jewish cooking
Djerba-style rice with chicken and herbs
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Rice, chicken, spinach, chickpeas and herbs steam together. Tabil, garlic and tomato purée flavour every grain, with no stock poured into the rice.
Method
- If original and lighter portions are being prepared together, set aside the ingredients and amounts shown for the lighter portions; the remainder is for the original portions. Prepare the two versions separately wherever their cooking or seasoning differs. Divide the amounts given for the whole preparation between the pans or bowls, without adding the full amount to each. Rinse the rice, then soak for 20 minutes in 500 g cold water. Meanwhile, finely chop the onion, garlic, parsley, dill and spinach. Bring a suitably sized water bath to the boil in the lower pot of the couscoussier (2 litres as a reference), without the water reaching the basket.
- Drain the rice. In a large mixing bowl, thoroughly mix the tomato purée, harissa, oil, tabil, turmeric, pepper and salt. Add the rice, chicken, chickpeas and all the chopped vegetables and herbs. Turn thoroughly with a spoon to coat every grain and distribute the chicken.
- Tip the mixture into the couscoussier basket without packing it down, in a layer less than 6 cm deep. Do not line the holes with impermeable paper. Set over the boiling water and cover. Allow 25 minutes from when steam passes through the mixture.
- Remove the basket, taking care around the steam. Tip its contents into the mixing bowl and mix with a spatula, bringing the grains from the outside towards the centre, then return to the basket. Check the water level in the lower pot and top up with boiling water if needed. Steam for another 25 minutes once the steam returns.
- Taste a few grains and check that a large piece of chicken reaches 75°C at the centre. If the rice still has a hard core, sprinkle with the reserved 50 g water, stir gently and continue steaming for 10–15 minutes. The grains should be tender and separate, with no raw chicken or pasty clumps.
- Tip the rice into a serving dish, gently lift with a fork and rest covered for 5 minutes. Divide the chicken pieces and chickpeas between the plates according to the planned portions.
Variants and their steps remain below the recipe.
Lighter version
Reference variation for two servings.
The grains are less glossy and the herbs are more prominent. The rice stays fragrant but feels less rich, with more green flavour in every mouthful.
- Extra virgin olive oil : 30 g
- Long-grain rice (Persian-style) : 140 g
Mix the ingredients reserved for the lighter portions with their 30 g oil; cook this mixture separately from the original version. Keep both rounds of steaming; check for tenderness after the second before adding water.
Less oil and rice, with the same herbs, chicken and chickpeas.
On your plate
Recipe
966 kcal · protein 54 g · carbs 99 g · fat 38 g
Quantities per person
- 90 g Long-grain rice (Persian-style)
- 175 g Boneless skinless chicken thighs (pargiyot)
- 125 g Fresh spinach
- 100 g Tinned chickpeas (400 g tin)
- 75 g Yellow onions
- 15 g Flat-leaf parsley
- 10 g Fresh dill
- 7.5 g Garlic
- 17.5 g Double-concentrated tomato purée
- 25 g Extra virgin olive oil
- 2.5 g Tabil (Tunisian coriander, caraway, garlic and chilli spice blend)
- 7.5 g Harissa
- 0.5 g Turmeric
- 2.5 g Fine salt
- 0.35 g Ground black pepper
- 1275 g Water
Cooking tips
An overfilled basket prevents the steam passing through the rice; for more portions, use a wider couscoussier or cook in batches. Cool any leftovers quickly in a thin layer, refrigerate and reheat thoroughly the next day. The stated time includes soaking and an allowance for finishing.
Tunisian Djerba-style rice with chicken, vegetables and herbs, cooked in the couscoussier basket.
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