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Oven braised chicken with jewelled rice pilaf

Oven braised chicken with jewelled rice pilaf

The rice is fruity and nutty and full of spicy Moroccan flavours. Impressive.

  • Serves: 4
  • Difficulty: easy
  • Prep time:
  • Cooking time:
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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

    Chicken

    • 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

Method

    1. 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.
    2. 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.
    3. Melt the butter in a large pot, add vegetable oil and once hot, add onions and saute until golden brown.
    4. Add turmeric and stir well. Add cranberries, raisins and sprinkle a tablespoon of sugar on top. Mix well and saute until soft.
    5. Mix in the carrots and orange zest. Sprinkle with the spices and taste to adjust seasoning.
    6. Add pistachios and almonds and mix well.
    7. 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.
    8. For the chicken: Preheat the oven to 180 °C.
    9. Place flour in a bowl and set aside. Season chicken with salt and pepper and dredge in flour. Set aside.
    10. 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.
    11. 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.
    12. Transfer pot to the oven and cook until chicken is cooked through – about 40 minutes.