A recipe from the Good Food collection.
1.5 kg chicken pieces
80ml canola oil
40g (¼ cup) unblanched whole almonds
2 onions, thinly sliced
3 garlic cloves garlic, crushed
1 teaspoon whole black peppercorns
1 teaspoon turmeric
1 teaspoon cumin seeds
2 bay leaves
5 whole cloves
1 cinnamon stick
440g (2¼ cups) long-grain rice
1 litre (4 cups) chicken stock
80g fresh or frozen peas
30g sultanas
3 hard-boiled eggs, peeled and quartered
coriander leaves, to serve
Trim the chicken of excess fat and sinew. Heat half the oil in a large frying pan. Add the chicken pieces in batches and cook over medium heat for 5–10 minutes, or until the chicken is brown all over. Drain. Heat 1 tablespoon of the oil in a pan. Add the almonds and cook until the nuts are brown. Remove from the pan and set aside.
Heat the remaining oil in a large frying pan. Add the onion and garlic and cook gently over low heat for 2 minutes, stirring occasionally. Add the peppercorns, turmeric, cumin, bay leaves, cloves and cinnamon stick. Fry over high heat for 1 minute, or until fragrant. Stir in the rice, making sure it is well coated with the spices.
Add the stock, browned chicken pieces and salt to taste. Bring to the boil, reduce the heat and simmer, covered, for 20 minutes. Add the peas and sultanas and simmer for a further 5 minutes, or until all the liquid is absorbed and the chicken is cooked (you may need to add extra stock or water).
Serve with the hard-boiled eggs and sprinkle with the almonds and coriander.
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