Ingredients
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2 tablespoons extra virgin olive oil
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6 (650g) chicken thigh fillets, halved
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2 brown onions, halved, thinly sliced
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3 garlic cloves, crushed
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4cm piece fresh ginger, finely grated
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2 teaspoons garam masala
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Pinch of saffron threads
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1 long red chilli, thinly sliced
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1 1/2 cups basmati rice
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2 1/2 cups Massel salt reduced chicken style liquid stock
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1 zucchini, coarsely grated
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1 carrot, coarsely grated
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1/2 cup frozen peas
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1/4 cup roasted cashews
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Fresh mint leaves, to serve
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Lemon wedges, to serve
Method
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1Preheat oven to 200C/180C fan-forced. Heat 1/2 the oil in a large 10cm-deep, 24cm round flameproof baking dish over medium-high heat. Cook chicken for 3 to 4 minutes each side or until browned. Transfer to a plate. Set aside.
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2Heat remaining oil in dish over medium heat. Add onion. Cook for 10 minutes or until caramelised. Add garlic, ginger, garam masala, saffron, chilli and rice. Cook for 1 minute or until fragrant. Add stock, zucchini and carrot. Season with salt and pepper. Bring to the boil. Remove from heat. Carefully cover dish tightly with foil.
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3Bake for 20 minutes or until stock is almost absorbed. Uncover dish. Scatter with peas and top with chicken. Cover with foil and bake for a further 8 to 10 minutes or until rice and vegetables are tender and chicken is cooked through. Sprinkle with cashews and mint. Serve with lemon wedges.
Source: taste.com.au
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