Middle Eastern chicken and rice
- 1 whole chicken (in pieces)
- 1 tsp cinnamon
- 4 tsp chicken stock
- 1 bunch parsley (save a little for garnish)
- 2 sticks celery, diced
- 2 carrots, diced
- 2 onions – one halved and one diced
- 4 garlic cloves, finely diced
- 1 tbs pine nuts
- 300g long grain rice
- Salt and pepper
As always: if any of these ingredients are flare foods for you, please omit them or replace them with an alternative item.
1 Hour 30 minutes
1. Season the chicken with salt and brown in a large pan with olive oil.
2. Once browned, cover with water and add the cinnamon, 4 tsp stock, celery, carrots, 1 onion (halved) and the parsley (bunch). Season with salt and pepper to taste.
3. Simmer for one hour until chicken is very tender. Turn the heat off and let chicken and stock cool.
4. Once cooled, remove the chicken and cut into bite-sized pieces. Transfer the stock from the pan into measuring jug.
6. Reheat your pan with 1 tbs of olive oil. Fry the garlic and diced onion until the onion is translucent.
7. Add the rice and combine with the onion and garlic. The add the chicken pieces. Fry for approximately two minutes before adding the stock to boil for a further 5 minutes.
9. Reduce the heat and cover the pan with a lid to steam the rice for approximately 25 minutes. Keep an eye on the pan to ensure it retains some moisture and does not burn.
10. While the rice is steaming, dry fry the pine nuts until lightly browned.
11. Pour the rice and chicken onto our serving platter and top with the pine nuts and a handful of chopped parsley.