About this recipe:Chicken is cooked together with rice, onions, cinnamon, carrots and chicken stock, before being garnished with freshly roasted almonds and pine nuts. Serve this dish with salad and/or natural yoghurt.
1 (2.7kg) whole chicken, skin removed and cut into pieces
1 medium onion, chopped
2 cinnamon sticks
4 carrots, peeled and cut into large chunks
300ml rapeseed oil
850g long grain rice, rinsed and drained
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
salt to taste
1.2 litres chicken stock
75g almonds, chopped
175ml rapeseed oil, divided
4 tablespoons pine nuts
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Trim any fat off the chicken. Place the chicken, onion, cinnamon sticks and carrots in a large saucepan; fill with water and boil until the chicken and carrots are done. Reserve the stock, chicken and carrots.
Remove bones from chicken. Warm 300ml rapeseed oil in a large saucepan over medium-high heat. Place chicken and carrots in the pan; fry for 2 minutes.
In a bowl, stir together the rice, ground cinnamon, pepper and salt. Pour the rice mixture evenly across the top of the chicken without stirring into the chicken. Pour in the chicken stock. Bring to the boil. Cover, reduce heat to medium and simmer until rice is tender, 20 to 35 minutes.
Heat 125ml rapeseed oil in a frying pan over medium heat. Stir in chopped almonds and fry until golden. Remove almonds to kitchen towels and drain oil.
Heat 4 tablespoons rapeseed oil in a frying pan over medium heat. Stir in pine nuts and cook until golden. Drain oil and remove pine nuts to kitchen towels.
Over a large dish or tray, flip the rice pan upside down and release the contents onto the tray or dish. Arrange the almonds and pine nuts on top.