Spicy Ca­jun & Herb Rice

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8 chicken thighs 3T sun­flower oil 1 onion, finely chopped 2tsp gar­lic, crushed 1 tsp gin­ger, crushed 1 tsp chillie flakes

cup tomato paste 1T brown sugar

cup dry white wine 1 cup chicken stock 3T honey Salt and pep­per 2T chicken spice 2T ca­jun spice 1 cup bas­mati rice

tsp turmeric 2 cups chicken stock 2 chill­ies, sliced 2 stalks spring onion Hand­ful spinach, chopped 1. Pre­heat oven to 180°C. In a large saucepan, heat oil and sauté onion, gar­lic, gin­ger and chill­ies un­til soft. Add tomato paste, sugar, wine, stock and honey. Boil un­til thick­ened. 2. Sea­son chicken with salt, pep­per and spices. In a large dish, add chicken and two thirds of the cooked mari­nade. Leave to mar­i­nate for 20 min­utes. Trans­fer to a roast­ing tray, and roast for 30 min­utes. 3. Mean­while, in a pot, bring stock and re­main­ing mari­nade to the boil. Add rice and turmeric. Cook un­til rice is ten­der. Add spinach, spring onion and chill­ies to rice. Serve with chicken.

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