Ingredients

Method

• For the chicken:
• 400 g free-range skinless deboned chicken thighs
• 2 T olive oil
• 1 x 70 g punnet Woolworths crushed garlic, ginger, chilli and turmeric, punnet
• 1 t cumin seeds
• 1 t smoked Spanish paprika
• 1 cup coconut milk
• 1 T honey
• sea salt and freshly ground black pepper, to taste
• For the crispy rice:
• 90 g basmati rice, rinsed
• 1 medium potato, peeled and chopped
• 30 g flaked almonds, toasted
• sea salt and freshly ground black pepper, to taste
• 2 T olive oil
• 50 g butter

Method

Ingredients

1 . Combine all the ingredients for the chicken in a bowl until the chicken is well coated. Cover the bowl with clingwrap and marinate in the fridge for 1 hour.

2. Cook the rice in just enough water to cover it over a medium heat. In a separate pan, cook the potato until softened, about 8–10 minutes. Once the rice and potato are both cooked, place in a bowl and mash until combined. Stir in the flaked almonds, salt and pepper.

3. Heat the olive oil and butter in a pan. Roughly shape the rice-and-potato mixture into a round and fry until golden brown and crisp on both sides, turning once. It’s okay if it falls apart a little, it’s all about those crispy bits!

4. Preheat the oven to 200°C. Place the chicken and marinade in an ovenproof dish and braise for 25–30 minutes, or until the chicken is cooked through and golden. Serve with the rice.

Find more rice recipes here. 

Photographs: Jan Ras 
Food assistant: Ellah Maepa