Arab-ish Chicken (or Lazy Arab Chicken if you're truly in lazy mode!)

Never thought it’d blend well together — luckily, it did. - Chef De Quinn | AI-aided image

Fusion 360: Around-the-World in One Bite by Chef De Quinn

Dish Name: Arab-ish Chicken (or Lazy Arab Chicken if you're truly in lazy mode!)

This flavorful fusion dish is a little lazy, a little bold, and a whole lot of delicious. Picture this: Arabic-inspired spiced chicken, cooked until tender with a thick, rich sauce... then dipped in local-style air asam, served with hearty tri-mix rice (brown, red & black rice), and paired with—you guessed it—papadom. Around-the-world in one bite? You bet.

Ingredients:

For the Chicken Marinade:

• Chicken parts of your choice (cut into smaller pieces)

• Grated garlic

• Lemon juice (freshly squeezed)

• Apple cider vinegar

• Ground Arabic spice mix (generous amount!)

• Olive oil

• 1 dried bay leaf

• Gula melaka or palm sugar

• Salt, to taste

• Optional seasoning (stock powder or similar)

• 1 stalk lemongrass (bruised/pounded)

• Roots/stalks of fresh cilantro (daun ketumbar)

For the Simmering:

• Enough water to cover chicken in pan

• Small flame, half-covered pan

• Simmer until chicken is tender and sauce thickens to your preferred level

Final Touches:

• Handful of fresh cilantro (roughly chopped)

• Thinly sliced chili (red/green)

Crispy Aromatic Topping:

• Olive oil or cooking oil

• 1 small cinnamon stick

• A few coriander seeds

• 1 cardamom pod (biji pelaga)

• 1 dried bay leaf

• Sliced white onion, garlic, and shallots

  
  

Instructions:

1. Marinate the chicken with all marinade ingredients listed above. Let it rest at least 1 hour.

2. Place marinated chicken in a pan. Add water just enough to cover the pieces.

3. Bring to a gentle boil, then reduce to low heat. Simmer with the lid half-covered, letting it cook until chicken is tender and sauce thickens. You can let it go drier for a richer glaze.

4. Stir occasionally to avoid burning—especially with sweet elements like palm sugar.

5. Once done, turn off the heat. Add chopped cilantro and thinly sliced chili for that fresh finish.

   
   

Prepare the Aromatic Oil:

1. In a separate pan, heat oil.

2. Add dried bay leaf, cinnamon stick, coriander seeds, cardamom. Let them sizzle a bit.

3. Add sliced onions, garlic, shallots—fry until golden brown.

4. Pour this fragrant oil and crisp toppings over the chicken dish. Done!

Simmering Tip from Chef De Quinn:

Simmering isn't just about boiling slowly—it's where the magic happens. Keep the flame low, lid half-covered to let some steam escape, and stir occasionally. The sauce should reduce naturally into a flavorful gravy. To go drier, just uncover it toward the end and let it gently bubble down.

Serving Suggestion:

Pair this Arab-ish Chicken with fluffy Garlic Butter Tri-Rice (tri-mix brown, red & black rice) and a side of air asam for that Malaysian twist. Don’t forget the papadom—it’s the underrated hero!

A Note from Chef De Quinn:

“Cooked this for many people, but started with the idea of a lazy meal. Don’t blame the dish, blame the distractions! I marinated with love, simmered with a small flame, and ended up with a big flavor. I even dipped it in air asam... and it slapped. Try it, and you’ll get why we’re calling this Fusion 360.”

Optional Twist: Next time, I might add some yogurt to the marinade for extra tenderness. Stay tuned.

Bon Appétit—or should I say, Selamat Menjamu Selera!