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| Persian rice baked with chicken, kumara and broccolini |
To Prep 0:15
To Cook 0:40
INGREDIENTS 19
DIFFICULTY EASY
SERVINGS 4
Ingredients
1 tbs olive oil
6 (about 600g) chicken thigh fillets, cut into 2cm pieces
1 brown onion, finely chopped
2 tsp finely grated fresh ginger
1 tsp cumin seeds
1 tsp sweet paprika
2 green cardamom pods, crushed
1 cinnamon stick
1 tsp saffron threads
1 1/2 cups (300g) SunRice low GI white rice
1 kumara, peeled, cut into 2cm pieces
2 1/4 cups (560ml) chicken stock
1 tbs pomegranate molasses
1 bunch broccolini, cut into 5cm pieces
1/2 cup (70g) toasted pistachios, coarsely chopped
1/2 cup small mint leaves
Greek-style yoghurt, to serve
Lemon wedges, to serve
Pomegranate molasses, to serve
Method
Step 1
Preheat oven to 180C. Heat the oil in a large casserole pan over high heat. Add half the chicken; cook, turning, for 5 minutes or until brown all over. Transfer to a bowl. Repeat with remaining chicken.
Step 2
Add the onion and ginger; cook, stirring, for 5 minutes or until onion softens. Add the cumin, paprika, cardamom, cinnamon and saffron; cook, stirring, for 1 minute or until fragrant. Return the chicken with the Sunrice low GI white rice and kumara and stir to combine. Pour over chicken stock and add pomegranate; stir to combine. Bring to the boil. Remove from heat.
Step 3
Bake, covered, in preheated oven for 30 minutes or until liquid is absorbed and rice is tender. Arrange broccolini over rice. Bake, covered, for 5 minutes or until broccolini is tender. Set aside for 5 minutes to rest.
Step 4
Use a fork to lightly fluff the rice. Sprinkle with pistachios and mint leaves. Serve immediately with yoghurt and lemon wedges, if desired.
Taste.com.au - June 2014
Recipe by Sarah Hobbs
Photography by Craig Wall
