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Chicken Marinate:

  • Whole Chicken 3 kg
  • Corn oil 100 ml
  • Tomato paste 500 g
  • Harrisa, paste 150 g

Preparing Savoury Rice:

  • Garlic, minced 50 g
  • Ginger, minced 30 g
  • Chilli, fresh 2 pc
  • All spice, ground 5 g
  • Carrots, grated 300 g
  • Peppers green, julienne 300 g
  • Saffron 1 g
  • Bay Leaves 3 pc
  • Apricots, dried 100 g
  • Raisins 100 g
  • Cranberries, dried 100 g
  • Tomato paste
  • Water 1500 ml
  • Basmati, rice 2 kg
  • Cinnamon, ground 5 g
  • Nutmeg 5 g

To Serve:

  • Raisins
  • Cranberries, dried
  • Pistachios, finely crushed 100 g
  • Apricots, dried
  • Sun flower seeds 100 g
  • Almonds, slices 100 g
  • Onion, julienne 500 g
  1. Chicken Marinate:

    • Portion each whole chicken into 8 or 10 pieces. Marinate using corn oil, Knorr Chicken Bouillon Powder, tomato and harissa paste. Allow to absorb flavours for 12 hours minimum.
    • Place marinated chicken into casserole or oven dish and cook covered with lid or foil for 30 minutes.
    • Finally grill chicken uncovered for 10 minutes or until golden brown.
  2. Preparing Savoury Rice:

    • Sweat off the onions in oil before adding the garlic, ginger and chilli and cook till soft.
    • Add the spices whole and ground, cook for 2 minutes to allow flavours and aromas to come through.
    • Add the peppers, carrots and cook for 3-4 minutes more.
    • Once all the ingredients are well mixed and cooking add Tomato Paste and water. Crumble the Knorr Chicken Cubes into the pot and dissolve.
    • Finally add saffron and the un-soaked rice. Cover with a lid or foil and cook for 15 minutes on low to medium heat or until rice is tender.
    • Take 50% of the nuts, seeds and dried fruits mix them through the warm rice before serving.
  3. To Serve:

    • Layer the chicken portions onto the rice and sprinkle the additional nuts, seeds and dried fruits over the dish.