Ingredients

• 2 chicken breasts, sliced horizontally into thirds
• 1 teaspoon cajun seasoning
• 1 teaspoon paprika
• 1 teaspoon lemon pepper
• 1 cup sauteed chopped mixed vegetables, such as corn, carrots, onions, peas and green beans
• 1 tablespoon somali hot sauce (bisbess)
• 1 onion, chopped
• 1 tablespoon vegetable oil
• 1 cup cold water
• 8 garlic cloves
• 1 bunch fresh cilantro, stems on
• 3 tablespoons chicken bouillon
• 2 teaspoons ground cumin
• 1 teaspoon ground cardamom
• 2 1/2 cups hot water
• 2 cups basmati rice, washed and drained
• kosher salt
• orange food coloring (optional)
• spaghetti, with meat sauce
• banana
• lime, halved

Instructions

1. For the chicken:.

2. Put the chicken breasts in a large bowl and sprinkle with the Cajun seasoning, paprika and lemon pepper. Drizzle with the oil and toss to coat. Cover and let marinate in the refrigerator for 3 hours.

3. For the rice:.

4. Preheat the oven to 350 degrees F. Saute the onions in the oil in a large ovenproof pan over medium heat, stirring occasionally. Puree the cold water, garlic and cilantro in a blender or food processor. Add the mixture to the onions along with the bouillon, cumin and cardamom and stir in the hot water and rice. Season with salt. If desired, add the orange food coloring for decorative color. Cover and transfer to the oven and cook until the rice is fully cooked and the liquid has been absorbed, 10 to 15 minutes.

5. For cooking the chicken:.

6. Sear the chicken on a double-burner griddle or in batches in a large skillet over medium-high heat until nearly cooked through. Slice the chicken and then return to the griddle with the sauteed mixed vegetables and bisbess and continue cooking until browned.

7. Fill a serving platter with half rice and half spaghetti. Top the rice with the chicken and serve with bananas, limes and bisbess. To eat the pasta, use your right hand to wrap spaghetti around a small chunk of banana.