HT MC M. Eastern 40mins
4 Hot Poultry Grains Dried
Fruit Nuts Herbs Main course Gluten Wheat free
Eggless Middle East
Large Chicken Joints
tbsp Vegetable Oil
Large Onion, chopped
Garlic Clove, crushed
˝ teasp Ground Cumin
teasp Ground Cinnamon
Fresh Chicken Stock
Wipe the chicken and cut each joint into two pieces. Sprinkle lightly with salt
pepper. Heat the oil and half the butter in a large saucepan and fry the
until browned. Remove the chicken.
Fry the onion in the same saucepan for 10 minutes, then add the garlic, ground
cinnamon, cardamoms and cloves, and fry for a further 2-3 minutes.
Return the chicken pieces to the saucepan, cover and cook over a gentle heat
15 minutes, stirring from time to time so that the chicken is well coated.
Add the rice, stock, turmeric and bay leaves to the chicken; bring to the boil.
and cook gently for 10 minutes.
Stir in the sultanas and cook for a further 5-10 minutes until the rice is
To serve - quickly fry the almonds in the remaining butter for 2-3 minutes,
golden, then pour over the pilaf.
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