MIDDLE EASTERN CHICKEN WITH CHICKPEA & CRAISIN RICE

Serves 4

Ingredients:

• 600g chicken thighs, skin off, chopped in half or thirds 1 tablespoon ground all spice

• 1 tablespoon ground cardamom

• 1/2 teaspoon ground turmeric

• 2 tablespoons extra virgin olive oil

• 1 tablespoon extra virgin olive oil

• 1 brown onion, finely diced

• 2 cups basmati rice, rinsed well

• 4 cups chicken stock

• 2 cups baby spinach

• 400g canned chickpeas, drained & rinsed

• 1/2 cup @oceansprayanz dried cranberries, roughly chopped

To serve: 1/2 lemon, juiced, 1/2 cup chopped toasted almonds and 1/2 cup mint, chopped.

Method:

1. Marinate chicken with olive oil, all spice, cardamom and turmeric. Mix well. In a shallow casserole pot or a large frying pan, add the chicken thighs and cook the chicken for about 5-6 minutes per side or until it is cooked through and browned on the outside. Once cooked, remove the chicken from the pan and set it aside.

2. In the same casserole pot or frying pan, add 1 tablespoon of extra virgin olive oil. Heat over medium heat and add the finely diced onion. Sauté the onion until it becomes soft and translucent. Add the basmati rice and cook for a minute until the rice is coated with the oil. Pour in the chicken stock and bring it to a boil. Reduce the heat to low, cover with a lid, and let the rice simmer for about 12-15 minutes or until the rice is cooked and the liquid is absorbed.

3. Once the rice has just cooked, add the baby spinach, chickpeas, and dried cranberries to the pot. Mix gently until the spinach wilts and the ingredients are combined. Squeeze lemon juice over the chicken and rice. Sprinkle chopped toasted almonds and fresh mint on top.