Spiced Rice with Chicken Breasts
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
- Ingredients
- 4 Tbsps plain Yogurt
- 1 tsp Curry powder
- 1 tsp cayenne pepper
- zest and juice Limes
- 2 tsps Corn starch
- 4 skinless Chicken breasts
- 4 cups chicken stock (or salted water)
- 10 Cardamom (lightly crushed)
- 2 pinches Saffron
- 2 Cinnamon stick
- 2 ½ cups Basmati rice
- ¾ cup sliced almonds
- ½ cup Pistachio (roughly chopped)
- 1 small Red pepper (finely chopped)
- 1 Tbsp Currants
- Pomegranate seed (from 2)
- 2 Tbsps Oil
- 1 Lime (cut into 4 wedges)
Preparation
Kitchen utensils
1 Knife, 1 Tablespoon, 1 Bowl, 1 Fork, 1 Cutting board, 1 Garlic press, 1 Fine grater, 1 Citrus juicer, 1 Teaspoon
Preparation steps
1.
Mix the yoghurt with the curry powder, cayenne, lime juice and zest and cornflour and marinade the chicken in the mixture for 30 minutes.
2.
Meanwhile, put the stock or water in a large pan, add the cardamom pods, saffron and cinnamon sticks and bring to a boil. Rinse the rice in a sieve under running water for about a minute and add to the water. Stir once then simmer gently for about 15 minutes or until tender.
3.
When the rice is cooked, drain well and remove the cinnamon sticks. Stir through the almonds, pistachios, red pepper, currants and pomegranate seeds and season with salt and pepper. Keep warm.
4.
Remove the chicken from the marinade and pat dry with kitchen paper. Heat the oil and a wide pan and gently fry the chicken breasts until browned and cooked through. Slice the chicken breasts and serve with the rice. Garnish with the cinnamon sticks and lime wedges.
