Name: Spiced Chicken
Ingredients: 1 2 kg Chicken jointed; (or you could use; ; thighs /; ; drumsticks); 150 g Brown Basmati Rice; 2 Fresh Chillies; (halves, deseeded; ; and finely chopped); 1 tb Coriander Seeds; 1/2 ts Saffron Stamens; 25 g Fresh Coriander; 2 sm Thin-skinned Lemons; 2 lg Red Peppers; 2 lg Onions; 3 Cloves Garlic; (chopped); 300 ml Chicken Stock; 150 ml Dry White Wine; 50 g Pitted Green Olives; 2 tb Olive Oil; Salt and Pepper; Utensil require : Shallow flame proof; ; casserole with a domed lid 9 inches; ; in diameter

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Main course, Here’s one , Earlier2	6	servings

INGREDIENTS

1		2 kg Chicken jointed; (or you could use
		; thighs /
		; drumsticks)
150	g	Brown Basmati Rice
2		Fresh Chillies; (halves, deseeded
		; and finely chopped)
1	tb	Coriander Seeds
1/2	ts	Saffron Stamens
25	g	Fresh Coriander
2	sm	Thin-skinned Lemons
2	lg	Red Peppers
2	lg	Onions
3		Cloves Garlic; (chopped)
300	ml	Chicken Stock
150	ml	Dry White Wine
50	g	Pitted Green Olives
2	tb	Olive Oil
		Salt and Pepper
		Utensil require : Shallow flame proof
		; casserole with a domed lid 9 inches
		; in diameter

INSTRUCTIONS

1. Quickly fry all the spices except saffron in hot oil and crush the
saffron in a pestle and mortar. Add the lemon juice.
2. Fry off all the vegetables in the casserole pan until coloured. Add the
rice and seared chicken pieces.
3. Add the white wine, chicken stock and spice mixture and cover with lid.
Place into the oven - Gas Mark 6. Cook until rice is cooked and chicken is
tender.
4. Scatter with coriander leaves and serve
Converted by MC_Buster.
NOTES : Chef:Aaron Patterson
Converted by MM_Buster v2.0l.

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