Middle Eastern Chicken, Rice and Almonds

Ingredients

• One large onion
• 6 cloves of garlic
• 5 cloves
• 5 cardamom pods
• 3 cinnamon sticks
• 1 teaspoon each of cumin seeds, paprika, turmeric, black pepper
• 3 bay leaves
• Approx 1 kilo Chicken pieces (whatever you prefer)
• 1 teaspoon salt
• 1 tablespoon tomato puree
• 3 chopped fresh tomatoes
• 2 cups boiling water
• 2 green chillies
• 2 cups of rice
• Flaked Almonds to sprinkle
• Butter or olive oil

Method

1. Chop and fry ry one large onion until translucent.
2. Add add 5 cloves, 5 cardamom pods, 3 cinnamon sticks, 1 teaspoon each of of cumin seeds, coriander seeds, paprika, blackpepper, turmeric
3. 3 bay leaves
4. Fry these off for a further 5 minutes.
5. Now add you chicken pieces and a teaspoon of salt (or to taste) and fry for a further 5 mins.
6. Add 1 teaspoon tomato paste and fry for 1 minute.
7. Add 6 chopped garlic cloves and fry for another 30 seconds
8. Add 3 chopped tomatoes and mix everything together.
9. Put a lid on the pan and cook for about 6 mins until tomatoes are soft.
10. Add the boiling water,ensuring it covers the chicken.
11. Bring back to the boil then simmer for 30 mins ensuring chicken is fully cooked
12. Remove the chicken and set this aside .
13. Place a sieve with small holes on top of a bowl and discard the onions and spices set the chicken broth aside.
14. Place chicken pieces back in your saucepan and add you rice on top.
15. Add 2 green chilli’s and your chicken broth on top making sure it covering the rice.
16. Add salt to taste and bring to the boil then simmer until water has absorbed.
17. Simmer for a further 20 mins on low heat until rice is fluffy and cooked..
18. Empty into an oven proof dish making sure the chicken is on top of rice, and place the whole tray under a grill until the chicken is golden brown.
19. Fry some almonds using 1 tablespoons of butter or olive oil until golden brown and place over the rice
20. Garnish with coriander.