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Curried Chicken Pilaff

ingredients

serves 4
1.5 kg (3 1/4 lb) oven-ready chicken
25 g (1 oz) butter, melted
salt and freshly ground pepper
4 streaky bacon rashers, rinded
30 ml (2 tbsp) chicken fat
175 g (6 oz) onions, skinned and sliced
175 g (6 oz) leeks, trimmed and sliced
15 ml (1 tbsp) madras curry powder
225 g (8 oz) long-grain rice
600 ml (1 pint) chicken stock
25 g (1 oz) sultanas.
chopped parsley, to garnish

method

1. Put the chicken into a deep roasting tin, brush with melted butter and sprinkle with salt and pepper. Lay the bacon rashers over the breast. Roast in the oven at 200°C (400°F) mark 6 for about 1 1/2 hours, or until the chicken is tender. Baste occasionally.

2. Cool the chicken, discard the skin and bone and roughly chop the flesh.

3. Melt the fat in a flameproof casserole and gently fry the onion and leek with the curry powder for 1 minute.

4. Add the rice and cook gently for 2 minutes, stirring. Gradually add the stock, with the sultanas and seasoning.

5. Bring to the boil, cover and simmer for 10 minutes. Add the chicken and simmer a further 5 minutes until the rice is cooked and the liquid is absorbed. Adjust the seasoning and serve sprinkled with parsley.

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