Spiced chicken rice platter

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

By Asda Good Living, 25 April 2019

(34 votes)

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Each 450g serving contains

of your 5-a-day

of your reference intake.

Typical energy values per 100g: 536kJ/128kcal.

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

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