Chicken with chickpeas and cashew nuts

Said to serve four with 400gms or rice but this was a big portion between five!


  • 1.5kgs chicken
  • two cinnamon sticks
  • three to five cloves
  • five to seven cardamom pods crushed
  • 100g cashew nuts
  • 2 tbsps olive oil
  • 400gms of basmati or other quick cook long grain rice, rinsed (a lot!)
  • salt
  • pepper
  • 400g canned chickpeas
  • 500ml chicken stock
  • 3 tablespoons fresh coriander


Boil the chicken for 30-40 mins with the cinnamon, cloves and cardamom; drain, cool, remove skin and shred/slice up.

Heat the oil in a large saucepan, add the rice and coat with oil; add the seven spice seasoning, salt, pepper and chickpeas and then pour in the stock; bring to boil and cover and simmer for 10-12 mins until rice is tender. Meanwhile dry heat the nuts to give them some color. Once chicken and rise is ready turn off the heat and let stand for a while, then stir in the nuts and coriander.


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