Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 14 oz chicken pieces on the bone
• 1 cup basmati rice, rinsed and soaked for 20 minutes
• 2 tbsp vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 green pepper, diced
• 1 red pepper, diced
• 2 mushrooms, sliced
• 5¼ oz sweetcorn kernels
• 2 carrots, coarsely grated
• 2 tbsp raisins
• 1 tsp turmeric
• 1 tsp kabsa spice mix
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups hot chicken stock or water

Method

1. Heat the oil in a large pot over medium-high heat. Brown the chicken pieces on all sides, about 6 minutes, then set them aside.
2. In the same pot, cook the onion for 4 minutes until softened. Add the garlic, peppers, and mushrooms and cook for 3 minutes.
3. Stir in the turmeric, kabsa spice, salt, and black pepper, then pour in the hot stock, scraping the base of the pot.
4. Return the chicken, cover, and simmer gently for 20 minutes until the chicken is cooked through. Lift the chicken out and keep warm.
5. Drain the soaked rice and stir it into the pot along with the carrots, sweetcorn, and raisins. The liquid should sit about ½ in above the rice; top up with hot water if needed.
6. Cover tightly, turn the heat to the lowest setting, and cook for 18 to 20 minutes without lifting the lid. Rest off the heat for 10 minutes, then fluff the rice with a fork.
7. Serve the rice piled on a platter with the chicken pieces arranged on top.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).