Chicken Recipes

CHICKEN WITH SPICED RICE

This is a good dish for entertaining. It can be prepared in advance and reheated in the oven. Serve with traditional curry accompaniments.

INGREDIENTS
2 pounds boneless chicken thighs
4 tablespoons olive oil
2 large onions, thinly sliced
1—2 green chilies, seeded and finely chopped
1 teaspoon grated fresh ginger
1 garlic clove, crushed
1 tablespoon hot curry powder
2/3 cup homemade or canned chicken stock
2/3 cup plain yogurt
2 tablespoons chopped fresh cilantro, to garnish
salt and black pepper

FOR THE SPICED RICE
generous 2 1/4 cups white basmati rice
1/2 teaspoon garam masala
3 3/4 cups chicken stock or water scant
1/2 cup dark or golden raisins
1/2 cup chopped toasted almonds

SERVES 4

1. Put the basmati rice into a sieve and wash under cold running water to remove any starchy powder coating the grains. Then put into a bowl, cover with cold water and let soak for 30 minutes. The grains will absorb some water so that they will not stick together in a solid mass while cooking.

2. Preheat the oven to 325°F. Cut the chicken into bite-size cubes. Heat 2 tablespoons of the oil in a large flameproof casserole, add one onion and cook until softened. Add the finely chopped chilies, grated ginger, crushed garlic and curry powder to the casserole and continue cooking for another 2 minutes, stirring occasionally.

3. Add the stock and seasoning, and bring slowly to a boil. Add the chicken. Cover and bake for 20 minutes, or until tender.

4. Remove from the oven and stir in the yogurt.

5. Meanwhile, heat the remaining oil in a flameproof casserole and cook the remaining onion gently until tender and lightly browned. Add the drained rice, garam masala and stock or water. Bring to a boil, cover and cook in the oven with the chicken for 20—3 5 minutes, or until the rice is tender and all the stock has been absorbed.

6. To serve, stir the raisins and toasted almonds into the rice. Spoon half the rice into a large deep serving dish, cover with the chicken and then the remaining rice. Sprinkle with chopped cilantro to garnish.