Spiced chicken and rice

By Hope Malau
09 November 2015

A great weekday meal for the whole family

Serves: 6

Preparation: 5 min

Cooking: 40 min

80 ml (? c) oil

2 kg chicken pieces

salt and freshly ground pepper

1 onion, chopped

15 ml (1 T) curry powder

2 bay leaves

15 ml (1 T) paprika

4 cardamom pods

4 cloves

5 black pepper corns

1 cinnamon stick

2 garlic cloves, chopped

4 tomatoes, chopped

700 ml chicken stock

500 ml (2 c) basmati rice, rinsed

Handful coriander

1. Heat oil in a large pan with a lid over medium heat. Season chicken with salt and pepper. In batches cook the chicken until browned. Remove and set aside. Add onion to pan and cook stirring for 5 minutes or until soft.

2. Add spices and garlic cook for a minute then add tomatoes. Reduce heat to medium, return chicken to pan with stock and simmer for 10 minutes.

3. Stir in rice, cover and cook for 20 minutes or until rice is al dente. Remove from heat and stir in coriander before serving.

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