Directions
- 1Start by dicing an onion, couple of cloves of garlic, two carrots, spring onion, some Swiss chard or spinach and add them to a bowl.
- 2Add some chickpeas and a cup of peas.
- 3Add chopped chicken (skinless, boneless, bone-in up to you).
- 4Add a cup and a half of long grain basmati rice.
- 5Season with a hefty pinch of salt, a good sprinkle of black pepper, a teaspoon of cumin powder, coriander powder, a touch of turmeric, paprika.
- 6Add a giant tablespoon of harissa (if you want it spicy), two tablespoons of tomato puree and a generous drizzle of olive oil.
- 7Mix everything very well and let all the ingredients get coated with the spices.
- 8Add the mix to a regular pot with four cups of water.
- 9Cover and let it get to a simmer on the lowest heat possible for about an hour.
- 10Place it on a serving plate, top it with the chicken pieces.
- 11Garnish with a few olives on the edges of the dish and enjoy.
Ingredients
- 1 onion
- 3 cloves of garlic
- 2 carrots
- 1 spring onion
- 1 small bunch parsley
- 1 big handful spinach or chard
- 1 tablespoon dried mint
- 1 KG chopped chicken
- 1.5 cups basmati rice
- 2 tbsps harissa
- 2 tbsps tomato puree
- 4 cups water
- 1 pinch salt
- 1 tablespoon black pepper
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 0.5 teaspoon turmeric powder
- 1 teaspoon paprika
- 5 tablespoons olive oil
Equipment
knifecutting boardbowlpot with lid
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