adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Sumac chicken with dried fruit & nut rice
Sumac chicken with dried fruit & nut rice
0 Likes
Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Affordable and delicious dinner packed with flavor and nutrition!
Ingredients:
  • 40.00 ml pistachio kernels
  • 1 brown onion, halved, thinly sliced
  • 200g (1 cup) Basmati rice
  • 2.50 gm ground cumin
  • 3 green cardamom pods
  • Pinch of ground cinnamon
  • 50g (1/4 cup) dried apricots, finely chopped
  • 45g (1/4 cup) sultanas
  • 500ml (2 cups) chicken style liquid stock
  • 4 (about 200g each) single chicken breast fillets, excess fat trimmed
  • 1/2 tsp sumac
  • 1 bunch broccolini, trimmed, halved crossways
  • 40.00 ml toasted slivered almonds
Instructions:
  • Preheat your oven to 190°C. Spread pistachio kernels on a baking tray and toast in the oven for about 5 minutes until lightly golden. Remove from the oven, let them cool slightly, then roughly chop and set aside.
  • In a large frying pan over medium heat, heat 3 teaspoons of oil. Sauté the onion, stirring occasionally, until soft and light golden, about 5 minutes.
  • Combine rice, cumin, cardamom pods, and cinnamon in a pan and cook for 1 minute until fragrant. Transfer the mixture to a large ovenproof baking dish and stir in apricots and sultanas.
  • In a saucepan, bring the stock to a boil over high heat. Pour the hot stock over the rice mixture, cover tightly, and bake in the oven for 35 minutes or until all the liquid is absorbed. Remove from the oven.
  • Heat the remaining oil in a hot frying pan, then cook the chicken for 2 minutes on each side until light brown. Transfer to a baking tray, sprinkle with sumac, bake in the oven for 10 minutes until cooked through. Let it rest for 5 minutes before serving.
  • Steam the broccolini in a steamer over simmering water for 6-8 minutes until vibrant green and tender crisp, making sure the steamer doesn't touch the water.
  • Gently mix the pistachios and almonds into the rice using a fork. Slice the chicken thickly across the grain. Plate the rice and chicken separately. Accompany with broccolini for serving.

Similar Recipes