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Spiced chicken rice platter

Perfect for filling up after fasting, this delicious rice dish is packed with fragrant spice flavours

By , 25 April 2019

(23 votes)

Spiced chicken rice platter
  • Prep: 10 Mins
    Cook: 1 Hour 20 Mins

  • Serves: 6

Nutritional Info
Each 450g serving contains
  • Energy

    536KJ

    576KCAL

    29%
  • Fat

    20.7g

    med

    30%
  • Saturates

    3.2g

    low

    16%
  • Sugars

    5.0g

    low

    6%
  • Salt

    0.32g

    low

    5%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 536kJ/128kcal.
Ingredients
  • 75ml sunflower oil
  • 1 medium-large whole chicken (skin on), chopped into 6-8 pieces, or 1.1kg chicken thighs and drumsticks
  • 2 onions, chopped
  • 2 tomatoes, chopped
  • 2tbsp tomato purée
  • 1 whole head garlic, cloves crushed
  • 1 lime, halved
  • 4 Kaffir lime leaves, halved
  • 3cm piece ginger, peeled and chopped
  • 5 cardamom pods
  • 1 cinnamon stick
  • 1tsp ground cumin
  • 1tsp ground coriander
  • 1tsp ground cinnamon
  • 1tsp ground ginger
  • 1tsp black pepper
  • 350g basmati rice, rinsed
  • 25g fresh coriander, roughly chopped, plus extra to serve
  • 25g flat-leaf parsley, roughly chopped
  • 50g pine nuts, toasted
Method
  • Heat the oil in a large pan over a high heat. In batches, add the chicken, skin-side down, and cook until browned. Remove the chicken using a slotted spoon and set aside.

  • Add the onions to the pan and cook for 5 mins until softened. Add the tomatoes, tomato purée, garlic, lime halves, lime leaves, fresh ginger and all of the dried spices. Cook for 5 mins, stirring.

  • Return the chicken to the pan, top up with 700ml boiling water, cover and cook for 30-40 mins, until the chicken is cooked through.

  • Use a slotted spoon to remove the chicken. Set aside and keep warm.

  • Add the rice to the pan, topping up with water if needed so it covers the rice by about 2cm. Stir through the chopped coriander and parsley and cook over a low heat for 20 mins.

  • When all of the liquid has been absorbed and the rice is cooked, tip out onto a serving platter, top with the chicken and scatter over the pine nuts and extra coriander