Yellow rice and chicken potjie

Recipe from: 10/7/1999 12:00:00 AM
Ingredients 14
Servings 4
Time

Ingredients

  • 500
    g
    chicken pieces (drumsticks and thighs)
  • 30
    ml
    oil
  • 1
    onion, chopped
  • 20
    ml
    mild curry powder
  • 5
    ml
    turmeric
  • 5
    ml
    finely chopped coriander
  • 5
    ml
    ground cumin (jeers)
  • 1
    cinnamon stick
  • 2
    whole cardamom seeds (optional)
  • 2
    whole cloves
  • 250
    ml
    raw rice
  • 750
    ml
    lukewarm chicken stock
  • 3
    potatoes, peeled and cubed
  • salt and freshly ground black pepper
 

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.
 

Read more on: poultry
 

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