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Or­ange & apri­cot chicken with almond & herb pi­laf

Serves 4

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.

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