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!)
- 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.