Middle Eastern spiced chicken and rice
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- Phillippa Cheifitz
- 4 – 6
- Easy
- 20 minutes
- 8 – 10 hours
- Waterford Chardonnay 2004
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
- 1 free-range chicken
- 3 cups chicken stock
- 1 tin tomatoes in juice
- 1 teaspoon turmeric
- 1 onion, chopped
- 3 cloves garlic, smashed
- 2 cups basmati rice
- 2-3 tablespoons soaked currants
- 2 cardamom pods, smashed
- 1 cinnamon stick
- Olive oil
- For serving:
- Dukkah and coriander leaves
Cooking Instructions
Wash and dry the chicken, and season.
Blend together the stock, tomatoes, turmeric, onion, garlic and 1 teaspoon salt.
Turn the rice into an oiled, heavy casserole, just large enough to take all the ingredients.
Pour over the blended ingredients. Stir in the drained soaked currants and the spices.
Bury the chicken in the middle. Moisten rice with a little olive oil. Cover with two sheets of oiled greaseproof paper and a tightfitting lid.
Bake at 100°C for 8 – 10 hours or until the chicken and rice are cooked.
Stir in a handful of coriander leaves. Put out dukkah for serving.
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