Recipes

serves 4

Ingredients: 

1 x Rose Harissa and Lemon Boneless Chicken 

300g rice (Basmati or Long grain)

1 small onion

1 tbsp tomato purée

½ tsp salt 

Pinch of pepper 

1 small cinnamon stick

3 cardamon pods

¼ tsp turmeric 

550ml chicken stock 

For garnish later:

Seeds of 1 pomegranate

60g toasted flakes almonds

Chopped parsley

1 pouch of edible dried rose petals (included with your chicken)

Method:

Preheat the oven to 180 deg C.

Take the boneless chicken out of the packet and place it skin side up on a baking tray and place in the oven.

Cook for 40 mins per kilo, depending on the weight of your bird.

To cook the rice peel and finely dice the onion. Add olive oil to a medium size saucepan and add the onion for 4-5 mins or until soft and translucent.

Add the tomato purée, salt, pepper, cardamom, cinnamon and turmeric and cook for 1 minute. Next add the rice and stir so that it is evenly coated.

Add the stock and bring the pot to the boil. Once boiling reduce the heat and simmer with a lid on top for 12-15 mins until all the water has evaporated. Take the pot off the heat and leave it to the side with the lid on - this is very important to steam your rice after the water has gone. Don’t attempt to stir it or shake the pan, just take off the heat and leave it with the lid on for 5-10 mins.

Once the chicken is cooked, remove it from the oven and leave it to rest for 10mins. 

To serve take a fork and lightly stir the rice to fluff it up and separate the grains. Remove the cinnamon stick and cardamom pods and discard. 

Put the rice in a serving bowl and add in the pomegranate seeds, garnish with the toasted flaked almonds and chopped parsley.

Slice the chicken and place on a serving board or dish and sprinkle over the rose and spoil Mum with this delicious dish!