Chicken with Rice and Pomegranate

This is a dish from central Asia which Galit translated from Hebrew and I served up to friends. Rather good I think and has become a staple dish for Rosh Hashanah. The rice and chicken provide the substance and the pomegranate provides the zing. Serves 4-6.

Steven Thomas

Chicken with Rice and Pomegranate

A hearty meal of chicken and rice, both spicy and sweet. Great for festivals.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 6

Ingredients Method

Ingredients

  

• 1/2 cup olive oil
• 9 chicken legs (thigh plus drumstick)
• 2 onions chopped
• 3 cloves garlic
• 2 cm fresh ginger chopped thin
• 3 cardamon pods smashed in mortar
• 1 little green hot chilli without seeds, chopped small
• 10 dry apricots chopped
• 1/2 cup raisins
• 3 cups basmati rice washed and drained
• Salt + pepper
• 1/2 cup fresh coriander chopped
• Water
• 1 cup fresh pomegranate seeds

Method

 

1. In a large pot, cook chicken legs in the oil until brown on all sides.
2. Remove chicken legs from the pot and set aside.
3. Add onions, garlic, ginger, cardamon, and chilli to pot.
4. Cook down for 7-8 min, stirring all the time.
5. Add apricots and raisins to pot.
6. Cook/stir for another 2 minutes.
7. Add rice, salt and pepper to pot.
8. Cook/stir for another 2 minutes.
9. Put chicken back in the pot.
10. Add coriander to pot.
11. Add sufficient water so the rice is covered, plus 2 cm more.
12. Bring to boil.
13. Cover and simmer for 30 min.
14. Turn off the heat.
15. Leave for 5 min.
16. Transfer chicken and rice to a nice serving dish.
17. Sprinkle pomegranate seeds above chicken and rice.
18. Serve immediately.