Spiced chicken
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 2 kg Chicken jointed; (or you could use | |
| ; thighs / | ||
| ; drumsticks) | ||
| 150 | grams | Brown Basmati Rice |
| 2 | Fresh Chillies; (halves, deseeded | |
| ; and finely chopped) | ||
| 1 | tablespoon | Coriander Seeds |
| ½ | teaspoon | Saffron Stamens |
| 25 | grams | Fresh Coriander |
| 2 | smalls | Thin-skinned Lemons |
| 2 | larges | Red Peppers |
| 2 | larges | Onions |
| 3 | Cloves Garlic; (chopped) | |
| 300 | millilitres | Chicken Stock |
| 150 | millilitres | Dry White Wine |
| 50 | grams | Pitted Green Olives |
| 2 | tablespoons | Olive Oil |
| Salt and Pepper | ||
| Utensil require : Shallow flame proof | ||
| ; casserole with a domed lid 9 inches | ||
| ; in diameter | ||
Directions
1. Quickly fry all the spices except saffron in hot oil and crush the saffron in a pestle and mortar. Add the lemon juice.
2. Fry off all the vegetables in the casserole pan until coloured. Add the rice and seared chicken pieces. 3. Add the white wine, chicken stock and spice mixture and cover with lid.
Place into the oven - Gas Mark 6. Cook until rice is cooked and chicken is tender.
4. Scatter with coriander leaves and serve Converted by MC_Buster.
NOTES : Chef:Aaron Patterson
Converted by MM_Buster v2.0l.