Ingredients
The following ingredients have 4 Servings
- 1 small brown onion, sliced
- 1 celery stalk, cut in pieces
- 2 cardamom pods, crushed
- 1 clove
- 1 cinnamon quill
- 1/2 tsp whole black peppercorns
- sea salt
- 800g double chicken breast on the
- bone, skin on
- 1 tbsp extra virgin olive oil
- 40g butter
- 1 small brown onion, finely diced
- 150g lean minced lamb
- 1/4 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- 1 cup long grain rice, rinsed well
- 1/2 cup roasted pine nuts
- 1/4 cup roasted flaked almonds
- handful of coriander leaves
Instruction
- <p><b>Place onion</b>, celery, spices and a pinch of salt into a small saucepan. Place the chicken, skin down, and fill with enough water to cover. Bring to boil then lower heat and simmer gently for 6 minutes.</p> <p><b>Turn off heat </b>and leave the chicken for 20 minutes in hot liquid. Remove and when cooled, shred chicken into large bite-sized pieces. Discard skin and bones. Strain stock through muslin and reserve.</p> <p><b>To make the rice</b>, heat oil and butter in a large saucepan and sauté onion with a tsp of salt on low heat until it softens, about 10 minutes.</p> <p><b>Increase heat</b>, add lamb and sauté until all juices have evaporated. Add spices and rice and stir through for a few minutes to coat the rice. Pour in 1 1/4 cups of reserved chicken stock. Bring to boil, then lower heat, cover pan and simmer gently for about 10 or 12 minutes until rice is al dente.</p> <p><b>Serve</b> rice and shredded chicken garnished with roasted nuts and coriander.</p> <p><b> </b></p>
