Adam Liaw’s coriander chicken with green rice

Name: Adam Liaw’s coriander chicken with green rice
Cook time: 1 h
Yield: 4
Cuisine: Contemporary
Ingredients: 1 brown onion, sliced; 2 cloves garlic, peeled; 1 bunch coriander; 60g baby spinach; 1 large green chilli; 2 tsp ground cumin; 500ml chicken stock; 60g butter; 2 cups jasmine rice; salt and pepper, to season; ½ tsp ground turmeric; 1 tsp ground coriander; ¼ tsp chilli powder; supermarket roast chicken, quartered

Adam Liaw

March 25, 2024

Pick up a cooked chook and dress it up.William Meppem

easyTime:30 mins - 1 hourServes:4

A supermarket roast chicken tossed with flavoured butter simplifies the making of this chicken and rice dish.

Ingredients

1 brown onion, sliced
2 cloves garlic, peeled
1 bunch coriander
60g baby spinach
1 large green chilli
2 tsp ground cumin
500ml chicken stock
60g butter
2 cups jasmine rice
salt and pepper, to season
½ tsp ground turmeric
1 tsp ground coriander
¼ tsp chilli powder
supermarket roast chicken, quartered

Method

Step 1
Combine half the onion slices with the garlic, coriander (reserving half of the leaves for garnish), spinach, chilli, cumin and chicken stock in a blender and puree to a smooth liquid.
Step 2
Heat a third of the butter in a heavy-based saucepan over medium heat and fry the rice for about 2 minutes. Add the pureed liquid and about 1 tsp of salt, then top up with as much water as is needed to reach about 2 centimetres above the rice. Bring to a simmer and simmer until the rice expands to reach the top of the liquid. Cover, reduce heat to very low and cook for 15 minutes.
Step 3
While the rice is cooking, heat a large frying pan over medium heat and add the remaining butter. Fry the remaining onions until browned, then stir in the turmeric, coriander and chilli powder. Add the roast chicken and stir to coat it in the butter and onions.
Step 4
To serve, spoon the rice onto a large serving platter and top with the chicken, onions and butter. Season with salt and pepper and scatter with the reserved coriander.