This recipe looks great!! I’m going to be making it tonight and hopefully it’s as good as Em Haytch from a FB cooking group i’m in says it is.
I love chicken and rice, I love when they’re cooked together like this and this style of recipe is exactly my style of food.
1/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground white pepper
1 onion, finely chopped
6 cloves garlic, minced
1 whole chicken, cut into 8 pieces
1/4 cup tomato puree
1 can diced tomatoes, undrained 3 carrots, peeled and grated
2 whole cloves
1 pinch ground cumin
1 pinch ground coriander salt and freshly ground black pepper to taste
3 1/4 cups hot water
1 cube chicken stock
2 1/4 cups unrinsed basmati rice
Mix together the cardamom, cinnamon, allspice, white pepper, in a small bowl, and set the spice mix aside.
Melt the butter in a large stock pot over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the chicken pieces and brown them over medium-high heat until lightly browned, about 10 minutes. Mix in the tomato puree.
Stir in the canned tomatoes with their juice, the grated carrots, whole cloves, cumin, coriander, salt, and black pepper. Cook for about 3 minutes; pour in the water, and add the chicken stock cube and the spice mix you’ve set aside.
Bring the sauce to a boil, then reduce the heat to simmer and cover the pot. Simmer until chicken is no longer pink and the juices run clear, about 30 minutes.
Gently stir in the rice. Cover the pot and simmer until rice is tender and almost dry, about 25 minutes; and a little more hot water, if necessary. Cover and cook for an additional 5 to 10 minutes or until the rice grains are separate.Transfer the rice to a large serving platter and arrange the chicken pieces on top. And enjoy