Somali-Spiced Chicken and Rice Lunchbox

1.Prepare the rice: In a medium saucepan, heat 1 tablespoon of ghee or oil over medium heat. Add the rinsed basmati rice and toast for 1 to 2 minutes. Stir in the turmeric and salt, coating the grains evenly. Add 2 cups of water or broth, bring to a boil, then reduce heat to low. Cover and simmer for 15 to 18 minutes until tender and fluffy. Remove from heat and let rest, covered, for 5 minutes.

2.Marinate the chicken: While rice cooks, toss the chicken strips in a bowl with the xawaash spice blend and salt to coat thoroughly. Let sit for 10 minutes.

3.Cook the chicken: Heat 1 tablespoon of neutral oil in a sauté pan over medium-high heat. Add the spiced chicken in a single layer. Cook for 4 to 5 minutes per side until the chicken is fully cooked (internal temperature of 165°F/74°C) and shows a nice golden-brown exterior.

4.Prepare the slaw: In a small bowl, whisk together white vinegar, sugar, and salt until dissolved. Combine the grated carrots and sliced red onion in the bowl, tossing to coat in the pickling liquid. Let stand for at least 15 minutes to soften.

5.Assemble the bento: Place the yellow-hued turmeric rice in the largest compartment. Arrange the spiced chicken in the main food compartment next to the rice. Pack the quick-pickled carrot and onion slaw in a side compartment or small container. Add the fresh banana slices (or dates) to the snack box.

6.Garnish the rice with fresh cilantro before closing the lunchbox lids.