8 Chicken portions
Salt and freshly ground black pepper
15 ml (1 tbsp) oil
60 ml (4 tbsp) butter
1 Large onion, chopped
1 Garlic clove, bruised
½ tsp cumin
1 Cinnamon stick
6 Cardamom pods, bruised
1 Cup Spekko Long Grain Parboiled Rice
500 ml (2 cups) chicken stock
½ tsp turmeric
2 Bay leaves
1/3 Cup sultanas
2/3 Cup flaked almonds
1.Cut chicken portions to roughly the same size. Season with salt and pepper.
2.Heat the oil and 2 tablespoons of the butter in a heavy-bottomed pot and brown the chicken pieces in batches. Set aside.
3.Add the chopped onion to the pot and sauté until soft and translucent.
4.Add the garlic, cumin, cinnamon stick, cardamom pods and the cloves and sauté for another couple of minutes.
5.Return the chicken to the pot, cover and simmer slowly for 20 minutes. Stir now and then to mix the spices and the chicken.
6.Add the rice, stock, turmeric and bay leaves to the chicken. Bring to the boil. Cover, lower the heat and cook for another 10 minutes.
7.Add the sultanas and cook for another 5 – 10 minutes, or until the chicken is cooked.
8.Heat the remaining butter in a pan and sauté the almonds until light brown.
9.Serve on a large platter, garnish with the almonds. Serve a sambal of chopped onion and tomato on the side.