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.

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