Yellow rice and chicken potjie

YOU
4 servings
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Poultry

By Food24 November 03 2009
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Ingredients (14)

500.00 g chicken — pieces
30.00 ml oil
1.00 onion — chopped
20.00 ml curry powder — mild
5.00 ml turmeric
5.00 ml fresh coriander — finely chopped
5.00 ml cumin — ground
1.00 cinnamon — stick
2.00 whole cardamom seeds
2.00 cloves — whole
250.00 ml rice — raw
750.00 ml stock — chicken
3.00 potatoes — peeld and cubed
sea salt and freshly ground black pepper
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Method:

Remove excess skin and fat from the chicken (all the skin can be removed if preferred). Brown the chicken, skin side down, in a little heated oil in a warm cast-iron pot until golden brown. Remove and set aside. Heat the rest of the oil in the pot and sauté the onion until soft. Add the spices and sauté for another minute. Add the rice and stir. Add the stock and chicken and bring to the boil. Cover and simmer over a low heat for 20 minutes, then add the potatoes. Cover and simmer until soft and most of the liquid has been absorbed. Stir occasionally to prevent burning. Add a little water if necessary and season to taste. Serve with salad and bread.
Serves 4.



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