Title: Spiced Chicken
Categories: Main course, Here's one , Earlier2
Yield: 6 servings

1 2 kg Chicken jointed; (or
-you could use
; thighs /
; drumsticks)
150 g Brown Basmati Rice
2 Fresh Chillies; (halves,
-deseeded
; and finely chopped)
1 tb Coriander Seeds
1/2 ts Saffron Stamens
25 g Fresh Coriander
2 sm Thin-skinned Lemons
2 lg Red Peppers
2 lg Onions
3 Cloves Garlic; (chopped)
300 ml Chicken Stock
150 ml Dry White Wine
50 g Pitted Green Olives
2 tb Olive Oil
Salt and Pepper
Utensil require : Shallow
-flame proof
; casserole with a domed lid
-- 9 inches
; in diameter

1. Quickly fry all the spices except saffron in hot oil and crush the
saffron in a pestle and mortar. Add the lemon juice.

2. Fry off all the vegetables in the casserole pan until coloured. Add the
rice and seared chicken pieces.

3. Add the white wine, chicken stock and spice mixture and cover with lid.
Place into the oven - Gas Mark 6. Cook until rice is cooked and chicken is
tender.

4. Scatter with coriander leaves and serve

Converted by MC_Buster.

NOTES : Chef:Aaron Patterson

Converted by MM_Buster v2.0l.