Chicken with Rice and Pomegranate
A hearty meal of chicken and rice, both spicy and sweet. Great for festivals.
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
Instructions
- In a large pot, cook chicken legs in the oil until brown on all sides.
- Remove chicken legs from the pot and set aside.
- Add onions, garlic, ginger, cardamon, and chilli to pot.
- Cook down for 7-8 min, stirring all the time.
- Add apricots and raisins to pot.
- Cook/stir for another 2 minutes.
- Add rice, salt and pepper to pot.
- Cook/stir for another 2 minutes.
- Put chicken back in the pot.
- Add coriander to pot.
- Add sufficient water so the rice is covered, plus 2 cm more.
- Bring to boil.
- Cover and simmer for 30 min.
- Turn off the heat.
- Leave for 5 min.
- Transfer chicken and rice to a nice serving dish.
- Sprinkle pomegranate seeds above chicken and rice.
- Serve immediately.