SOUPS, SAUSAGES & TOP RED WINES
Orange & apricot chicken with almond & herb pilaf
4 tablespoons Omahu Valley Citrus Orange & Apricot Chutney, plus extra to serve 8 free-range chicken legs or
bone-in thigh pieces 1⁄ 2 teaspoon cumin seeds 2 tablespoons olive oil 1⁄ 3 cup blanched almonds, chopped 1 onion, finely chopped 1 teaspoon curry powder 1 cup brown basmati rice, rinsed 500ml chicken stock, boiling 1⁄ 2 cup mint, coriander or flat-leafed
parsley leaves, chopped Preheat the oven to 200°C and line a large, lipped baking tray with baking paper.
Combine the chutney with 2 tablespoons of water, to make a thick paste. Brush this over each chicken piece then place in the prepared baking dish. Bake for 30 minutes then sprinkle with the cumin seeds and bake for a further 10 minutes or until cooked through.
Meanwhile, heat a little of the oil in a heavy-based frying pan over medium heat. Add the almonds and dry-fry for a few minutes until golden. Set aside.
Heat the remaining oil in the pan, then add the onion. Fry for 5 minutes, then stir in the curry powder. Add the rice and cook for 2 minutes, stirring. Add the hot stock and bring to the boil, then reduce the heat to a low simmer, cover and cook for 25 minutes, without disturbing. Remove from the heat and stand, covered for 5 minutes. Stir most of the almonds and herbs through the rice, reserving some to garnish. Serve with the chicken, with extra chutney on the side.