Thursday, 20 October 2011

MiddleEastern Savoury Rice and Grilled Chicken

Going back to my root....


MiddleEastern Savoury Rice and Grilled Chicken
Recipe adapted from

For the grilled chicken;
8 chicken thighs
Using a spice grinder, process
cardamom pods,  cloves, black pepper, mace, ground ginger and bay leaves.
Rub chicken pieces with the grounded spices and salt, and leave to marinade overnight in the fridge.

To make the savoury rice

2 cups basmati rice
1 tablespoon butter
1 large shallot, finely chopped
a pinch of saffron
1 tomato, diced
4 cardamom pods
4  cloves
1 cup chicken stock
2 cups water
salt and pepper to taste
green olives, slivered
Fresh coriander

In large pan, saute onion with butter until softened.
Add tomatoes,cardamom, cloves, chicken stock, saffron, salt, rice and water; stir.
Bring to a full boil, cover and reduce heat to low. Cook over low heat for 15 minutes.

Once the rice is cooked, place the grilled chicken on top of the rice.
Sprinkle with raisins and olives and place in a 160C oven for about 15 minutes.

Serve with  Salata Hara, an Arabic spicy tomato salsa, on the side.