I have to admit that I was very surprised when this experimental dish got the thumbs up in my house. Complaints were anticipated from the ‘it’s too spicy’ & the ‘where’s the gravy’ brigade but none were forthcoming. Served up in bowls and eaten with a fork, a major bonus for this dish is the minimal washing-up. It’s a true one-pot dish with no accompaniments required and including plenty of vegetables and minimum fat it’s healthy to boot.
You will need:
1 tbsp olive or rapeseed oil
4 breasts of chicken
3cm thumb-width piece of ginger
4 garlic cloves
2 tbsp ras el hanout OR
(This has up to 18 spices! If you don’t have it mix some of these: ground cinnamon, cumin, paprika, turmeric, nutmeg, pink peppercorns, cloves – use your judgement and sense of smell carefully)
1 large red onion
1 tbsp brown sugar
2 green chillies
1 green pepper
1 red pepper
2 x 400g can chopped tomatoes
500ml chicken stock
350g basmati rice
Using a large hob-proof casserole dish or pan heat 1 tbsp oil over medium heat.
Place the chicken breasts on the hot oil and cook for two minutes on each side, then cut the semi-cooked chicken into chunks in the pan.
Grate the ginger and crush the garlic cloves and add to the pan, cook for 1 minute.
Add the 2 tbsp ras el hanout (or alternative), mix well and cook for 1 minute.
Cut the red onion into large wedges and add to the pan along with 1 tbsp brown sugar.
Mix everything together and cook for 1 minute.
Meanwhile deseed and finely chop the green chillies and add to the pan along with deseeded and sliced green and red pepper.
Add the 2 tins of chopped tomatoes, bring to the boil and reduce to a simmer for 10 minutes.
Pour in 500ml of hot chicken stock and scatter the basmati rice on top, pressing it down into the liquid. Bring to the boil and then reduce to a simmer for a further 10 minutes until the rice is cooked. You may wish to add a little more water as the rice cooks if you feel it is getting too dried out.
Til next time, Sheila