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Middle Eastern spiced chicken and rice

Middle Eastern spiced chicken and rice

8 – 10 hours

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Middle Eastern spiced chicken and rice

By Phillippa Cheifitz

Serves 4 – 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 8 – 10 hours

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

Method

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.