Slow cooking and spices do wonders for lamb chump chops and this recipe couldn’t be easier.
Cooked simply with onion, garlic and ginger, tomatoes, dried apricots and raisins, and garnished
with chopped pistachios, it’s a real winner.
3 tbsp vegetable oil, divided
1 onion, finely chopped
500g chicken thigh fillets, cut into cubes
2 tbsp Spice Fusion Arabian Biz’har
½ teaspoon salt
½ teaspoon saffron
2 cups water
1 cup raisins
1 cup slivered almonds
2 cups basmati rice
Parsley, chopped
Preheat oven to 150°C.
In a heavy saucepan, heat 2 tbsp oil and sauté onions until golden brown, about 5 minutes.
Add the chicken, Arabian Biz’har, crumbled saffron and salt.
Stir well and cook until chicken changes colour.
Add the stock, bring to the boil then simmer on low heat, lid on, until chicken is tender, about 10 minutes.
Remove chicken and set aside, then add rice to the remaining stock and cook using your
favourite method, adding more stock or water, as necessary.
Transfer cooked rice to an oven-safe casserole dish. Place chicken on top, cover and cook for about 20 minutes.
Meanwhile, heat remaining tablespoon of oil and sauté raisins until they swell up, then the almonds or
pistachios until golden brown.
Serve the chicken with the rice on top, or buried under the chicken then garnish with the raisins,
almonds and chopped parsley.
