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Chicken with spices, citrus fruits and rice

January 7, 2013 By Sandy

Chicken with spices, citrus fruits and rice

This recipe is enough for 4 people as a main course
 You can make this into a meat free dish by using chick peas and sweet potato wedges (see below)

Ingredients:

  • 4 chicken leg quarters, cut into thigh and leg portion (skin on)
  • 2 medium onions, diced
  • 3 tablespoons olive oil/rape seed oil
  • 2 tablespoons currants
  • 1/2 tsp cloves
  • 2 sticks cinnamon
  • 2 tsp coriander seeds
  • salt and pepper 
  • 300g basmati rice
  • 550ml boiling water
  • 2 tangerines or 1 orange, cut into thin rings – rind on
  • 1 lemon, cut into thin rings – rind on
  • up to 3 tablespoons of chopped flat leaf parsley and coriander
  1. You need a pan which will hold all the ingredients and has a tightly fitting lid.
  2. Heat 1 tablespoon of the oil in the pan and sauté the onions until golden. Remove from pan and set aside.
  3. Heat another 1 tablespoon of the oil and add the chicken pieces, cloves and coriander seeds- brown for about 5 minutes on each side. (The chicken needs to start cooking at this point)
  4. Remove the chicken pieces and set aside
  5. Add the remainder of the oil and the cinnamon sticks which you have roughly broken into about 3 pieces each.
  6. Now add the currants and rice. Lightly coat the rice, adding 1/2 tsp salt and 1/4 tsp pepper. Return the onions to the pan, stir in well.
  7. Place the chicken pieces and citrus slices in the rice – add the boiling water. Put the lid on and turn the heat down as low as possible.
  8. Leave for 25 – 30 minutes – the rice and chicken should now be cooked. Remove the lid and take a clean tea towel, place this over the mixture in the pan, return the lid and allow to steam, with the heat turned off for 10 – 20 minutes.
  9. Remove tea towel and stir in herbs and adjust seasoning if necessary.
  10. This is delicious served with a baby leaf spinach and rocket salad and yoghurt or crème fraiche.

Variations:
Add: a hint of chilli  more lemon and no orange; some fennel seeds; replace the chicken with 1 tin, drained cooked chickpeas and 8 – 12 uncooked sweet potato wedges.

 

Filed Under: Recipes Tagged With: basmati rice, chicken, cinnamon, cloves, coriander, lemons, parsley, rice, tangerines

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