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| Photo: Chicken with rice, raisins and pistachio recipe |
The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Chicken with rice, raisins and pistachio recipe. Enjoy our wonderful collection of easy rice recipes and learn how to make Chicken with rice, raisins and pistachio.
This succulent chicken will fall off the bone after slowly simmering in the oven for almost two hours.
Preparation Time 20 - 30 minutes
Cooking Time 100 minutes
Ingredients (serves 6)
1 (about 1.8kg) whole chicken
21/2 tbs olive oil
1 large brown onion, coarsely chopped
3 garlic cloves, finely chopped
2 1/2 tsp Middle Eastern spice mix
70g (1/4 cup) tomato paste
685ml (2 3/4 cups) water
400g (2 cups) basmati rice
95g (1/2 cup) raisins
55g (1/3 cup) pistachio kernels
Chopped fresh continental parsley, to serve
Greek-style natural yoghurt, to serve
Method
Preheat oven to 170°C. Remove excess fat and giblets from the chicken cavity. Rinse the chicken inside and out under cold running water. Pat dry with paper towel. Use unwaxed white kitchen string to tie the legs together. Tuck the wings under. Season with salt and pepper.
Heat the oil in a 4L (16-cup) capacity flameproof casserole dish over medium heat. Add onion and garlic. Cook, stirring often, for 6 minutes or until onion softens.
Add the spice mix and tomato paste to the dish and cook, stirring, for 1 minute or until aromatic. Stir in the water, rice, raisins and pistachio kernels. Bring to the boil. Place the chicken, breast-side down, in the dish. Cover and bake in oven for 1 hour.
If all the liquid is absorbed, add 60ml (1/4 cup) water. Bake for 30 minutes or until rice is tender and the juices run clear when the thickest part of the chicken thigh is pierced with a skewer. Set aside, covered, for 10 minutes.
Carve the chicken. Divide the chicken and rice among serving plates. Sprinkle with parsley. Serve with yoghurt.
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Source
Good Taste - June 2008, Page 74
Recipe by Leanne Kitchen
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