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Chicken Marinate:

Savoury Rice:

  • Basmati rice 2 kg
  • Garlic, paste 50 g
  • Ginger, paste 30 g
  • Green chillies, seedless 40 g
  • Onions, julienne 500 g
  • Green Capsicum 300 g
  • Carrots, grated 300 g
  • Water 1.5 l
  • Saffron 1 g
  • Cardamom, green 10 pc
  • Bay leaves 3 pc
  • Cinnamon powder 5 g
  • White pepper 5 g
  • Cumin powder 5 g
  • All-spice, powder 5 g
  • Coriander powder 5 g
  • Nutmeg powder 5 g

To Serve:

  • Pumpkin seeds 100 g
  • Sunflower, seeds 100 g
  • Pistachio nuts, shelled 100 g
  • Almonds 100 g
  • Apricots, dried 100 g
  • Cranberries, dried 100 g
  • Raisins 100 g
  1. Chicken Marinate:

    • Portion each whole chicken into 8 or 10 pieces. Marinate it in oil, Knorr Chicken Stock Powder, tomato and harissa paste. Allow absorbing flavours for 12 hours minimum.
    • Place marinated chicken into casserole or oven dish and cook covered with lid or foil for 30 minutes.
    • Finally, grill the chicken uncovered for 10 minutes or until golden brown.
  2. Savoury Rice:

    • Sweat off the onions in oil before adding the garlic, ginger and chilli and cook till soft.
    • Add the spices whole and ground, cook for 2 minutes to allow flavours and aromas to come through.
    • Add the peppers, carrots and cook for 3-4 minutes more.
    • Once all the ingredients are well mixed and cooking add Knorr Tomato Pronto and water. Crumble the Knorr Chicken Stock Cubes into the pot and dissolve.
    • Finally, add saffron and un-soaked rice. Cover with a lid or foil and cook for 15 minutes on low to medium heat or until rice is tender.
    • Take 50% of the nuts, seeds and dried fruits, mix them through the warm rice before serving.
  3. To Serve:

    • Layer the chicken portions onto the rice and sprinkle the additional nuts, seeds and dried fruits over the dish.