Chicken with rice

(serves 4) Chef Mo­hamed Na­jdi, Aw­tar, Grand Hy­att, Dubai

Friday - - Leisure -

Prep time: 20 mins

Cook­ing time: 90 mins In­gre­di­ents 1.4kg whole chicken 1.5 litres wa­ter 5 tbsp veg­etable oil 200g red onion, chopped 400g tomato, diced 600g aubergine, cut into thick discs and deep-fried un­til golden brown 500g bas­mati rice 1 tsp cin­na­mon pow­der 1/2 tsp nut­meg pow­der 10g pine nuts, fried, to gar­nish salt and white pep­per Method: 1. Boil chicken in wa­ter for about 50 min­utes or un­til ten­der. Re­move from wa­ter, skin and cut into large pieces. Re­serve 1 litre of cook­ing liq­uid. 2. Heat oil in large pan and sauté onion un­til brown. Add tomato, aubergine and rice. Mix well. 3. Add re­served cook­ing liq­uid then sea­son with cin­na­mon and nut­meg pow­ders, salt and pep­per. Bring to a boil, cover and sim­mer for 25-30 min­utes un­til rice is cooked and all mois­ture is ab­sorbed. 4. Pile rice on serv­ing plat­ter and place chicken pieces on top. Gar­nish with pine nuts and serve hot.

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