Cardamom and Chicken-Rice
Based on a Middle Eastern recipe this easy dinner dish is great for both adults and children.
Ingredients:
1 and 1/2 tbsp currants
2-3 tbsp olive oil
1 large onion, thinly sliced
4 boned and skinned chicken thighs
6 cardamom pods
3 cloves
1 cinnamon stick, broken in half,
1 and 1/4 cups jasmine or basmati rice
1 and 3/4 cups boiling water
3 tbsp flat leaf parsley
1/2 cup chopped cilantro/ coriander
salt and freshly ground black pepper.
Heat half the oil in a large lidded frying pan
On medium heat fry the onion gently for 10 minutes or until golden, stirring occasionally.
Lift the onion out into a dish.
Put the chicken in a bowl and add 1 teaspoon of salt and another of pepper.
Add the rest of the oil, cardamom, cloves and cinnamon sticks.
Mix well.
Heat the frying pan and add the chicken and spices.
Sear for 3 minutes on both sides.
Remove the chicken, add it to the onions.
Add the rice and currants to the pan, stir well.
Return the chicken and onion to the pan, stir well.
Push the meat down into the rice.
Pour the boiling water over the pan contents, make sure there is no rice above the water.
Cook over very low heat for 20 minutes with the lid on.
Stand for 5 minutes then add the parsley and coriander.
Using a fork fluff everything up.
Taste for saltiness, add more if needed and a bit extra pepper for adult eaters.
Serves 4. Serve with a little plain yoghurt and green beans or a cucumber and tomato salad.
