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.
130gramsground lamb (minced lamb) - adds some fat as chicken is lean
15piecesblack peppercorns
1tablespoonvegetable oil
1mediumwhite onion - quartered
½cupcarrots - diced
½cupcorn
½cuppeas
½cupbok choy
½cupspring onions
4smallcloves
1teaspoonLebanese 7 spice seasoning mix
1cupwhite rice - rinsed until water runs clear
½teaspoonsalt
1tablespoonchives
½tspground 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!