Oven braised chicken with jewelled rice pilaf
The rice is fruity and nutty and full of spicy Moroccan flavours. Impressive.
(No Ratings Yet)
Loading... Ingredients
- 2 ½ cups Spekko India Gate Classic Basmati Rice, soaked in 4 cups water with 2 tbsp salt for at least 2 hrs, then rinsed
- 2 L (8 cups) water
- 125 ml (½ cup) brown sugar
- 250 ml (1 cup) water
- 2 large oranges, washed, peeled and skin julienned, soaked in water
- 2 medium carrots, cut in half and julienned
- 60 ml (4 tbsp) butter
- 45 ml (3 tbsp) vegetable oil
- 1 medium onion, halved and thinly sliced
- 15 ml (1 tbsp) turmeric
- 250 ml (1 cup) dried cranberries
- 125 ml (½ cup) raisins
- 15 ml (1 tbsp) sugar
- 5 cardamom pods, crushed
- 5 ml (1 tsp) ground cumin
- 125 ml (½ cup) chopped pistachio nuts
- 125 ml (½ cup) flaked almonds
- 45 ml (3 tbsp) olive oil
- 12 5ml (1/2 cup) water
- salt and pepper to taste
- 125 ml (½ cup) flour
- 1 whole chicken cut into 8 pieces
- 2 slices bacon, roughly chopped
- 45 ml (3tbsp) olive oil
- 5 cloves garlic, thinly sliced
- 250 ml (1 cup) chicken stock
- 125 ml (½ cup) dry sherry
- 30 ml (2 tbsp) roughly chopped fresh parsley
- 30ml (2 tbsp) butter, cut into cubes
- salt and pepper to taste
Chicken
Method
- In a large pot bring the 8 cups water to a rapid boil over medium-high heat. Gently pour in the drained rice and boil for about 7-8 minutes. Drain in a colander and rinse with cool water.
- Combine sugar and water in a pan over medium heat, boil gently until sugar is completely dissolved and starts to thicken. Drain and add orange peel and carrots and cook for 15-20 minutes on a low heat.
- Melt the butter in a large pot, add vegetable oil and once hot, add onions and saute until golden brown.
- Add turmeric and stir well. Add cranberries, raisins and sprinkle a tablespoon of sugar on top. Mix well and saute until soft.
- Mix in the carrots and orange zest. Sprinkle with the spices and taste to adjust seasoning.
- Add pistachios and almonds and mix well.
- In a large pot heat 3 tablespoons of olive oil over medium-high heat. Gently layer the rice with the nuts and carrot mixture. Sprinkle a ½ cup water over the top, cover with lid and cover lid with a clean dish cloth. Cook on low heat for until rice is fully cooked.
- For the chicken: Preheat the oven to 180 °C.
- Place flour in a bowl and set aside. Season chicken with salt and pepper and dredge in flour. Set aside.
- Heat bacon in an ovenproof pot over medium heat and cook stirring until fat is rendered. Transfer bacon into a bowl and set aside. Add oil to pot, add chicken and cook turning until browned. Transfer to a plate and set aside.
- Add garlic to the pot and cook until golden brown, add stock and sherry and return chicken to the pot, skin side up. Sprinkle with bacon and parsley and a dot of butter.
- Transfer pot to the oven and cook until chicken is cooked through – about 40 minutes.