Preserved lemon and saffron-spiced rice pair wonderfully with this curry
Ingredients
- 1 pack chicken thighs and drumsticks, or wings
- Salt and milled pepper
- 2 Tbsp (30ml) ground cumin
- 2 Tbsp (30ml) ground coriander
- 2 Tbsp (30ml) smoked paprika
- 1 Tbsp (15ml) ground cinnamon
- Canola oil for frying
- 2 onions, chopped
- 3 cloves garlic, chopped
- 2 Tbsp (30ml) hot curry powder
- 1 sachet (50g) tomato paste
- 1 can (410g) chopped tomatoes
- 2 Tbsp (30ml) white sugar
- 2 cups (500ml) chicken stock
- 1 can (410g) chickpeas, drained and rinsed
- ½ punnet (10g) fresh parsley, chopped
- ½ punnet (10g) fresh coriander, chopped
- 1 Tbsp preserved lemon, chopped
Rice:
- 1 cup basmati rice
- Saffron
- Cinnamon sticks
- Handful fresh coriander
Method
- Season chicken with salt, pepper and spices.
- Heat oil in a large pot and fry chicken, skin side down until golden. Remove and set aside.
- Add another glug of oil and fry onions and garlic for 5-6 minutes or until golden.
- Stir through curry powder and cook for 2-3 minutes.
- Add tomato paste, chopped tomatoes and sugar and cook for 5 minutes.
- Stir through chicken stock, add chicken back into the pot, cover with a lid and simmer gently for 30 minutes.
- Add chickpeas, herbs, preserved lemons and cook for a further 10 minutes. Season well and adjust seasoning.
- For the rice, place rice into a pot of salted water with a pinch of saffron, cinnamon sticks and fresh coriander. Cook according to package instructions allowing the spices to infuse into the rice.
- Drain rice, place colander with rice back into the pot, cover with a lid and allow to steam for 5-10 minutes. Fluff up rice with a fork and stir through some more freshly chopped coriander.
You might also like
Clear Filters
