Preparation time: 10 min
cooking time: 30 min
Serves 4 to 6 8 chicken pieces 10 ml (2 tsp) chicken spice salt and freshly ground black pepper 60 ml (4 tbsp) olive oil
1 onion, finely chopped 1 green pepper, finely chopped 4 garlic cloves, crushed 10 ml (2 tsp) ground ginger 10 ml (2 tsp) turmeric 10 ml (2 tsp) medium curry powder 5 ml (1 tsp) ground cumin
1-2 cinnamon sticks
2 bay leaves
4 x 250 ml (4 cups) cooked rice
250 ml (1 cup) chicken stock 375 ml (1½ cups) frozen peas, rinsed in warm water 1. Pre-heat the oven to 220 °C and lightly grease a roasting pan with oil. Season the chicken pieces with chicken spice, salt and pepper. Place on the prepared pan and grill in the oven for 15 minutes. 2. Heat the oil in a large saucepan and sauté the onion, green pepper and garlic. As soon as they are soft, stir in all the spices and the bay leaves. Cook over high heat for 2 minutes.
3. Add the cooked rice and cooked chicken pieces and stir. Pour the stock over the mixture, reduce the heat, cover with the lid and simmer for about 8 minutes until done.
4. Add the peas to the pan and cook for 2 minutes until just done. Remove the pan from the heat, taste and season some more if needed.
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