6 large halved chicken breasts
1 1/2 teaspoons salt
1 garlic clove, crushed
2 teaspoons grated root ginger
1 teaspoon turmeric
1 teaspoon ground coriander
pinch of chilli powder (optional)
oil for frying
Rice Pilaf (see below)
2 tablespoons currants
1 teaspoon grated orange rind
1 tablespoon pine nuts, fried in a little oil
1 1/2 teaspoons salt
1 garlic clove, crushed
2 teaspoons grated root ginger
1 teaspoon turmeric
1 teaspoon ground coriander
pinch of chilli powder (optional)
oil for frying
Rice Pilaf (see below)
2 tablespoons currants
1 teaspoon grated orange rind
1 tablespoon pine nuts, fried in a little oil
method
1. Wipe chicken and remove loose bones.
2. Mix together salt, garlic, ginger and spices and rub into chicken. Cover and stand in refrigerator for several hours.
3. Fry chicken breasts in hot oil until golden brown on each side and cooked through.
4. Place in a covered dish and keep hot.
5. Make pilaf, adding currants and orange rind with the stock.
6. When cooked, spread in a warm serving dish and sprinkle with pine nuts.
7. Arrange chicken breasts on top and serve immediately.
2 cups long grain rice
1 teaspoon salt
3 cups boiling stock or water and chicken stock cubes
1. Heat oil in a large saucepan.
2. Add rice and saute, stirring continuously, until it is well coated and rice turns opaque in appearance (approximately 5 to 7 minutes).
3. Add salt and stock. Stir well and bring to the boil.
4. Turn heat to very low and cook for 20 minutes.
5. All the liquid should be absorbed and rice grains separate. If any liquid remains, cook a little longer.
6. Leave covered and allow to stand for 5 to 10 minutes before serving.
7. Serve with kebabs and barbecued meats
2. Mix together salt, garlic, ginger and spices and rub into chicken. Cover and stand in refrigerator for several hours.
3. Fry chicken breasts in hot oil until golden brown on each side and cooked through.
4. Place in a covered dish and keep hot.
5. Make pilaf, adding currants and orange rind with the stock.
6. When cooked, spread in a warm serving dish and sprinkle with pine nuts.
7. Arrange chicken breasts on top and serve immediately.
for the Rice Pilaf
2 tablespoons oil2 cups long grain rice
1 teaspoon salt
3 cups boiling stock or water and chicken stock cubes
1. Heat oil in a large saucepan.
2. Add rice and saute, stirring continuously, until it is well coated and rice turns opaque in appearance (approximately 5 to 7 minutes).
3. Add salt and stock. Stir well and bring to the boil.
4. Turn heat to very low and cook for 20 minutes.
5. All the liquid should be absorbed and rice grains separate. If any liquid remains, cook a little longer.
6. Leave covered and allow to stand for 5 to 10 minutes before serving.
7. Serve with kebabs and barbecued meats
serving amount
serves: 6
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