Chicken with Spicy Rice

Roast spiced chicken and vegetables served over fragrant rice made with homemade chicken stock, raisins, and citrus.

Healthy Chicken Main Course Spicy Rice

Estimated Nutrition

Calories

645.1

kcal / serving

2580.4 kcal total

Carbs

51.1g

per serving

204.4 g total

Fat

34.7g

per serving

138.8 g total

Protein

36.3g

per serving

145.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

125

Green Raisins

piece

Lemon

Zest and juice

piece

Lime

Zest and juice

GrainsCereals

200

Long Grain Rice

Meat

piece

Chicken

Small whole chicken

NutsSeeds

tbsp

Cumin

Ground

0.5

tbsp

Thyme

Dried

pinch

Salt

pinch

Black Pepper

piece

Cinnamon Stick

Large

piece

Bay Leaf

piece

Cardamom Pod

100

Peanut

Shelled, lightly toasted and chopped

tbsp

Coriander

Chopped fresh

OilsFats

Vegetable Oil

Vegetables

tbsp

Ginger

Freshly grated

piece

Courgette

Thickly sliced on the diagonal

piece

Red Pepper

Deseeded and sliced into wedges

tbsp

Spring Onion

Finely sliced

Method

Serve chicken and vegetables over the rice, garnished with nuts, spring onions, and coriander.

Mix ginger, cumin, oil, thyme, salt, and pepper into a paste and coat the chicken pieces.

Roast the chicken, courgette, and peppers in a tray for 30-40 minutes until golden.

Strain the stock, discard the carcass, and season the liquid.

Preheat the oven to 200°C.

Joint the chicken into breasts, legs, and wings, then boil the carcass in water for 30 minutes to make stock.

Boil the rice in 500ml of stock with cinnamon, bay leaf, and cardamom for 15 minutes, adding raisins for the final 5 minutes.

Drain excess liquid from the rice, remove whole spices, and stir in lemon and lime juice and zest.