Middle Eastern spiced chicken and rice

Middle Eastern spiced chicken and rice

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  • 4 – 6
  • Easy
  • 20 minutes
  • 8 – 10 hours
  • Waterford Chardonnay 2004


  • 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.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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