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Sometimes you are sat waiting for iftar time in Ramadan and you crave so many things specially strong flavours. One of my favorites is this unbeatable quick mix between spices and easy ingredients to create an amazing flavourful combination, to make this you would need:
- 2 Tsps. Mild Curry Powder
- 2 Tsps Brown Sugar
- 2 Garlic Cloves (Crushed)
- 1/2 teaspoon sea salt
- 500 g Chicken Breast
- 1 Cup Vegetables Stock
- 1 Cup Basmati Rice (Rinsed & Soaked for 10 min in hot water)
- 1/4 Tsp. Saffron Threads
- Olive Oil
- Almond Slivers
- Dried Cranberry/ Raisins
- Coriander or Parsley for garnish
Mix the curry, brown sugar, garlic and salt with a bit of oil to create a marinade for the chicken. Coat the chicken well then put it in the fridge for 30 min.
Add some oil in a pan and toss your drained rice in there with the saffron threads, stir them a little to the sizzle then add the warm stock to the mixture. Cover and keep the heat high till you can see the rice bubbling at the top. Lower the heat and simmer for 10 min till it’s done.
Get your chicken from the fridge; heat the oven onto high and line the pan with some foil brushes with olive oil cook your chicken till browned and cooked all the way through (the chicken leg is last to cook, you know it’s done when the meat shrinks off the bottom of the leg).
Pour some rice in the plate add the chicken on the side and sprinkle with nuts and parsley for lovely garnishing that would complete your plate.
PS: The photos are not mine, I shall replace them with mine soon as they are ready.