Recipe Inspiration

Ingredients...

1.5kg chicken, cut into equal pieces

30ml olive oil

100g onion, peeled and diced

500ml water

10g Essential Cuisine Chicken Stock Mix

40g Essential Cuisine Spicy Persian Style Seasoning Mix

Salt and freshly ground pepper

200g basmati rice, thoroughly washed

60g melted butter

120g dried apricots, quartered and soaked in white wine

40g raisins

40g pine kernels, lightly toasted

Chopped fresh mixed herbs

Method...

1. Heat the oil in a suitable pan, lightly colour the chicken pieces, then the onion, place into a saucepan. Pour in the water, Chicken Stock Mix and Spicy Persian Style Seasoning. Season to your taste with salt and pepper, then bring to the boil.
   
   
2. Cover and simmer gently for 30 minutes. Remove the chicken, debone if necessary and keep warm. Cook the rice in the remaining stock for 7-8 minutes, then strain, reserving the stock.
   
   
3. Place the butter in a casserole with 50ml of the stock. Add half of the partly cooked rice in a layer. Scatter the apricots, raisins and kernels on top of the rice, then top with the chicken pieces and finish with the remaining rice. Pour on enough reserved stock to moisten, cover with a damp cloth and lid, steam on a very low heat for 20- 30 minutes.
   
   
4. The rice will be fluffy and separated with a golden crust of rice on the casserole base, which is considered as a special treat for your guests, similar to the socarrat in a paella pan.
   
   
5. Sprinkle your choice of herbs over to finish and serve immediately.