Recipe | Chicken
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.
1/2 cup olive oil
6 chicken legs
- In a large pot, cook chicken legs in the oil until brown on all sides.
- Remove chicken legs from the pot and set aside.
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
- Add to pot.
- Cook down for 7-8 min, stirring all the time.
10 dry apricots, chopped
1/2 cup raisins
- Add to pot.
- Cook/stir for another 2 minutes.
3 cups basmati rice, washed and drained
Salt + pepper
- Add to pot.
- Cook/stir for another 2 minutes.
- Put chicken back in the pot.
1/2 cup fresh coriander, chopped
Water
- Add 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.
1 cup fresh pomegranate seeds
- Sprinkle seeds above chicken and rice.
- Serve immediately.