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Ingredients for four people
4 chicken legs
2 cups long grained rice (c. 280g)200g almonds
150g. raisins
½ tin pineapple chunks
4 cups chicken stock (boiling)
1 tablespoon curry
Butter
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Method:
-Soak raisins in warm water.
-Boil chicken legs, remove meat from bones and divide into small pieces.
-Fry almonds in butter till brown
-Mix chicken meat, raisins, pineapple cubes, curry, salt and half the almonds.
-Cover the bottom of a pan with a third of the rice.
-Spread half the chicken mixture over the rice.
-Then the second third of the rice on top, followed by the second half of the chicken meat.
-Finally add the rest of the rice, and pour the boiling chicken stock carefully over everything.
-DO NOT STIR!
-Cover pan and bring to the boil quickly, allow to cook gently at a very low heat for
30-35 minutes.
-Turn onto a large plate, scatter almonds on top.
-Serve with yoghurt or tomato/cucumber salad â and enjoy it!
Jalil âthe peace cookâ hopes you enjoy your meal.
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