As I sat down to write this post, I thought I would ask my mum what she likes so much about this chicken with spiced rice dish. Her reply? “Don’t ask me what I like about it!” That’s because this dish has to be one of her favourites and mine too for that matter.
It’s made with lovely, moist chicken cooked in a stock filled with cloves, cardamom pods and black peppercorns and served on top of beautifully spiced, fragrant rice cooked with minced meat. The best bit has to be the crunchy golden pine nuts and flaked almonds that top the rice and give it an extra bite, with a fantastic hint of nuttiness.
It’s super simple to make but looks so lovely on the table, served with plenty of lemony salad next to it. Or, if you’re like my brother, who’s a bit of a yoghurt fiend, you can enjoy it with some seasoned strained Greek yoghurt on the side. It’s delicious either way!
This irresistible chicken with spiced rice recipe is perfect at the weekend when entertaining guests, spending an evening with the family, or as an easy lunch the next day if you’re at work and like to make the most of leftovers.
Everyone knows how much I love rice, and having this recipe come to life is such a gift to me. I enjoy making this, and I know you will too. Enjoy making this dish at home!
Irresistible Chicken With Spiced Rice Recipe
Ingredients
600 grams ground chicken (minced chicken)
130 grams ground lamb (minced lamb) - adds some fat as chicken is lean
15 pieces black peppercorns
1 tablespoon vegetable oil
1 medium white onion - quartered
½ cup carrots - diced
½ cup corn
½ cup peas
½ cup bok choy
½ cup spring onions
4 small cloves- 1 teaspoon Lebanese 7 spice seasoning mix
1 cup white rice - rinsed until water runs clear
½ teaspoon salt
1 tablespoon chives
½ tsp ground black pepper
Instructions
- When it comes to boiling chicken, I usually use a pressure cooker to save time during the week. However, if you don’t have one, don’t sweat it. Instead, grab yourself a heavy-based pot and pop your ground chicken and lamb with some oil. Throw in your quartered onion, peppercorns, mixed vegetables, cloves and salt, and pour boiling water from your kettle on top of the chicken and lamb until it’s covered by about 3 centimetres.600 grams ground chicken (minced chicken), 130 grams ground lamb (minced lamb), 15 pieces black peppercorns, 1 tablespoon vegetable oil, 1 medium white onion, ½ cup carrots, ½ cup corn, ½ cup peas, ½ cup spring onions, 4 small cloves, ½ teaspoon salt, ½ cup bok choy
- If you’re using a pressure cooker, seal the lid once the chicken and lamb reaches boiling point and pressurise it. Once pressurised, turn the heat all the way down and leave to cook for a good 45 minutes, until thoroughly cooked through.
- If you’re using a standard pot, leave your chicken and lamb to boil vigorously on high heat for 10 minutes before turning the heat back down to medium and simmer until cooked through. This should take about an hour, or until thoroughly cooked, with the juices running clear.
- Turn the heat off once your chicken is cooked, and remove the pieces to cool. Don’t discard the water, though; you’re going to need it!
- Grab yourself a small pot in which to cook your rice. Add your tablespoon of vegetable oil and fry your lamb mince until browned on all sides. Next, stir in your 7 spices and continue frying until cooked through. Now, add your cup of rice to the pot and 2 cups of stock leftover from your cooked chicken.1 cup white rice, 1 teaspoon Lebanese 7 spice seasoning mix
- Bring to the boil, and as soon as it reaches boiling point, cover and turn the heat down to low, cooking for approximately 15 to 20 minutes. You want to make sure the rice is fluffy and that when you stir the rice, all the water has been absorbed.
- Now that your rice is cooked, you can turn it out into an excellent serving dish, topping it with the chicken and lamb sprinkling it with chives. Season with some freshly ground pepper, and enjoy a side salad or some yoghurt.1 tablespoon chives, ½ tsp ground black pepper
- And please, do tell me what it is you like about it!
