Spiced chicken with butter rice

By Hope Malau
15 April 2016

So simple, but absolutely delicious.

Serves: 6 Preparation: 15 min Cooking: 25 min

  •  15 ml (1 T) crushed garlic
  • 5 ml (1 t) cumin
  • 15 ml (1 T) paprika
  • 10 ml (2 t) chicken spice
  • 15 ml (1 T) olive oil
  • 1 kg chicken pieces


  • 15 ml (1 T) olive oil
  • 4 garlic cloves
  • ½ onion, finely chopped
  • 500 ml (2 c) rice
  • 500 ml (2 c) chicken stock
  • 250 ml (1 c) water
  • 40 g butter
  • salt and freshly ground black pepper

Preheat the oven to 200 °C.

1. In a bowl mix together the garlic, cumin, paprika, chicken spice and oil to form a paste. Rub the chicken pieces with the mixture and place over a roasting pan. Roast for 25 minutes or until cooked.

2. BUTTER RICE Heat the oil in a pan over medium heat. Add the garlic and onion and cook for 3 minutes. Add the rice and stir until it becomes translucent. Add the stock and water, then cover and turn heat down to medium low. Cook for 12 minutes until the liquid has evaporated, season with salt and pepper, then remove from the stove and allow to rest for 10 minutes.

3. After resting, add the butter and stir the rice to fluff it up and disperse the butter.

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