Name: Chicken and rice casserole
Yield: 6 servings
Cuisine: Bake
Ingredients: 300.00 g rice; 10.00 ml turmeric; oil; 8.00 cloves whole; 2.00 cinnamon stick; 5.00 ml coriander seeds, whole; 3.00 cm fresh ginger peeled and grated; 3.00 garlic cloves, crushed; 5.00 ml whole fennel seeds; cayenne pepper pinch; 500.00 g chicken breast fillets diced; salt and freshly ground black pepper; 175.00 ml yoghurt plain; 150.00 ml water; 1.00 onion finely chopped; oil; 50.00 ml sultanas; 50.00 ml almonds flaked

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Ingredients (18)

300.00 g	rice
10.00 ml	turmeric
	oil
8.00	cloves — whole
2.00	cinnamon — stick
5.00 ml	coriander — seeds, whole
3.00 cm	fresh ginger — peeled and grated
3.00	garlic — cloves, crushed
5.00 ml	whole fennel seeds
	cayenne pepper — pinch
500.00 g	chicken breast fillets — diced
	salt and freshly ground black pepper
175.00 ml	yoghurt — plain
150.00 ml	water

TOPPING

1.00	onion — finely chopped
	oil
50.00 ml	sultanas
50.00 ml	almonds — flaked

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Method:

Preheat the oven to 180 ºC (350 ºF). Rinse the rice well and cook until soft in sufficient salted water with the turmeric. Drain and set aside.
Stir-fry the cloves, cinnamon, coriander, ginger, garlic and fennel seeds in a little oil for about a minute. Add the cayenne pepper and stir-fry lightly. Season the diced chicken with salt and pepper to taste, add to the pan with the spices and fry until brown on the outside. Reduce the heat and add the yoghurt little by little, add the water and simmer until the sauce has thickened. Season with extra salt if necessary. Arrange alternating layers of rice and chicken mixture in an ovenproof dish, cover and bake for about 20 minutes or until the dish is warmed through and the flavours well blended. Sauté the onion for the topping in a little oil until soft. Add the sultanas and almonds and stir-fry for another minute. Spoon over the chicken dish and serve.
Serves 6.