In its purest form, wali ya mboga (Swahili for “rice and vegetables”) is a minimalist dish—usually a simple mix of sautéed vegetables and basmati rice. This riff on the East African original presents a more maximalist approach and reflects my roots in both East Africa and India. Sure, rice and vegetables are still present in the form of long-grain rice swirled with ribbons of Swiss chard, but there’s also tender yogurt-marinated chicken and an earthy, aromatic tomato curry, with lots of sweet, jammy caramelized onions, making this version closer to a biryani. To serve, layer the rice, onions, and chicken on a platter; or for a more casual vibe, give everything a gentle toss and serve directly from the pot. Finish each serving with a dollop of creamy salted yogurt and some punchy quick-pickled onion, known as kachumbar, and you’ll have a wonderfully balanced and hearty meal. —Zaynab Issa
What you’ll need
Citrus Juicer
$20 $15 At Amazon
Microplane Grater
$18 At Amazon
Tongs
$18 $14 At Amazon
Large Nonstick Skillet
$50 At Amazon
Large Pot
$65 At Amazon
Colander
$15 At Amazon
Recipe information
Yield
4–6 servings
Ingredients
Wali Ya Mboga
Assembly
Preparation
Wali Ya Mboga
Step 1
Place rice in a medium bowl and pour in cold water to cover. Agitate rice with your hands until water is cloudy. Drain and repeat until water is almost clear (about 3 times). Pour in water to cover rice by 2"; soak at least 30 minutes and up to 12 hours.
Step 2
Stir yogurt, ginger, half of garlic, ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ¼ tsp turmeric in a medium bowl to combine. Season with pepper. Add chicken thighs, turning to coat. Let sit at room temperature at least 30 minutes and up to 1 hour.
Step 3
Meanwhile, heat 2 Tbsp. oil in a large nonstick skillet over medium-high. Add onion and sprinkle with ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt. Cook, stirring occasionally, until onion is frizzled and deeply browned, 15–17 minutes. Transfer onion to a plate and set aside.
Step 4
Heat remaining 2 Tbsp. oil in same skillet (still over medium-high). Working in batches if necessary, remove chicken from marinade and cook until browned and cooked through, about 5 minutes per side. Transfer chicken to a plate, leaving oil behind.
Step 5
Add tomato paste, coriander, cumin, chile powder, remaining half of garlic, remaining 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and remaining ¼ tsp. turmeric to skillet. Cook over medium-high, stirring often, until tomato paste turns a shade darker in color, about 5 minutes. Reduce heat to medium-low, stir in 1 cup water, and bring to simmer. Cook, stirring occasionally, until flavors come together and sauce has thickened, 10–12 minutes. Return chicken to pan and stir to coat in sauce. Remove from heat; cover and keep warm.
Step 6
Drain rice and cook in a large pot of boiling generously salted water until tender but still with some bite, 10–15 minutes. Stir in Swiss chard and cook until wilted and bright green, about 3 minutes. Drain in a colander and let sit 10 minutes to allow moisture to steam off.
Assembly
Step 7
While the rice rests, combine onion, lemon juice, chiles, tomatoes, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a small bowl. Toss with a fork to combine, breaking up the onion slices. Let kachumbar sit 5 minutes.
Step 8
Stir yogurt and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in another small bowl.
Step 9
To serve, fluff rice with a fork, making sure Swiss chard is evenly distributed; transfer to a platter. Scatter reserved onion over and arrange chicken on top. (Or for a more casual look, return rice to pot and gently stir in chicken and onion.) Serve with kachumbar and salted yogurt alongside.
