Spiced Chicken & Rice
This month’s recipe…
Images and text from this month’s recipe are taken from The Hungry Cook by Olivia Galletly, published by Allen & Unwin, RRP $45.00.
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This is an easy, family-friendly one-pan meal with a few hidden vegetables added to the rice. I like to serve it with steamed green beans or broccolini. | Serves 4
Ingredients
- 2 tablespoons olive oil
- 6–8 chicken drumsticks
- 1 brown onion, finely diced
- 2 tablespoons grated fresh ginger
- 3 cloves garlic, thinly sliced
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 carrot, peeled and grated
- 1 zucchini, grated
- 1 cup basmati rice, uncooked
- ¼ cup raisins
- 300 ml (10½ fl oz) chicken stock
- 250 ml (9 fl oz) coconut milk
- 1 teaspoon table salt
To Serve
- ⅓ cup slivered almonds, toasted, optional
- 3 tablespoons finely chopped fresh coriander
- Plain unsweetened yoghurt
Method
Heat the oven to 180°C (350°F) regular bake.
Heat the oil in a large ovenproof pan over a medium heat. Season the drumsticks with a little salt then add to the pan. Fry until lightly browned on all sides. They don’t need to be cooked all the way through. Remove from the pan and set aside.
Reduce the heat to low and add the onion and ginger to the pan. Fry until softened then add the garlic and dried spices. Fry briefly until aromatic, then add the carrot and zucchini and fry for 5 minutes. Add the rice, raisins, stock, coconut milk and salt and stir to combine.
Bring to a simmer then return the chicken drumsticks to the pan. Stir the chicken through to ensure each piece is well coated in sauce.
Cover and bake for 30 minutes then remove the lid and bake for a further 10 minutes.
In a small pan, dry-fry the almonds until lightly toasted. Top the rice dish with toasted almonds and coriander, and serve with yoghurt on the side.
