Spiced chicken rice platter

Name: Spiced chicken rice platter | Asda Good Living
Total time: 1 h 30 min
Yield: 6
Cuisine: Middle Eastern
Ingredients: 75ml sunflower oil; 1 medium-large whole chicken (skin on), chopped into 6-8 pieces, or 1.1kg chicken thighs and drumsticks; 2 onions, chopped; 2 tomatoes, chopped; 2tbsp tomato purée; 1 whole head garlic, cloves crushed; 1 lime, halved; 4 Kaffir lime leaves, halved; 3cm piece ginger, peeled and chopped; 5 cardamom pods; 1 cinnamon stick; 1tsp ground cumin; 1tsp ground coriander; 1tsp ground cinnamon; 1tsp ground ginger; 1tsp black pepper; 350g basmati rice, rinsed; 25g fresh coriander, roughly chopped, plus extra to serve; 25g flat-leaf parsley, roughly chopped; 50g pine nuts, toasted

Perfect for filling up after fasting, this delicious rice dish is packed with fragrant spice flavours

By Asda Good Living,25th April 2019

(35 votes)

Cook: 1 Hour 30 Mins

Serves: 6

Price: £1.39 per serving

Nutritional Information

Each 450g serving contains

Energy
2412kj
576kcal

29%

Fat
20.7g

High
30%

Saturates
3.2g

Med
16%

Sugars
5.0g

Med
6%

Salt
0.32g

Med
5%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
536kj/128kcal

Ingredients

75ml sunflower oil

1 medium-large whole chicken (skin on), chopped into 6-8 pieces, or 1.1kg chicken thighs and drumsticks

2 onions, chopped

2 tomatoes, chopped

2tbsp tomato purée

1 whole head garlic, cloves crushed

1 lime, halved

4 Kaffir lime leaves, halved

3cm piece ginger, peeled and chopped

5 cardamom pods

1 cinnamon stick

1tsp ground cumin

1tsp ground coriander

1tsp ground cinnamon

1tsp ground ginger

1tsp black pepper

350g basmati rice, rinsed

25g fresh coriander, roughly chopped, plus extra to serve

25g flat-leaf parsley, roughly chopped

50g pine nuts, toasted

Method

Heat the oil in a large pan over a high heat. In batches, add the chicken, skin-side down, and cook until browned. Remove the chicken using a slotted spoon and set aside.

Add the onions to the pan and cook for 5 mins until softened. Add the tomatoes, tomato purée, garlic, lime halves, lime leaves, fresh ginger and all of the dried spices. Cook for 5 mins, stirring.

Return the chicken to the pan, top up with 700ml boiling water, cover and cook for 30-40 mins, until the chicken is cooked through.

Use a slotted spoon to remove the chicken. Set aside and keep warm.

Add the rice to the pan, topping up with water if needed so it covers the rice by about 2cm. Stir through the chopped coriander and parsley and cook over a low heat for 20 mins.

When all of the liquid has been absorbed and the rice is cooked, tip out onto a serving platter, top with the chicken and scatter over the pine nuts and extra coriander