Spiced Chicken Rice February 05 2019
Now this is my go to family pleaser that takes no time at all! This is a traditional middle eastern dish but simplified and essentially a cheats version. If there is an ingredient or two you do not like or would like to replace by all means do so. As for any traditional recipe everyone has their own way of making it but this is my easy version.
- 1 large onion - finely diced
- 1 charcoal chicken - shredded
- 2 cups of rice - I use basmati but jasmine is fine too
- 2 knots/pieces of vermicelli egg noodle pasta - very finely crushed
- 1 tsp all spice
- 1 tsp ground cinnamon
- 250g good quality beef mince
- 4 1/2 cups of chicken stock
- 2-3 bay leaves
- 1-2 tbsp olive oil
- Take a large deep pot and place on stove on medium heat
- Take the two knots of vermicelli egg noodle pasta and crush so fine that each piece is 1cm in length (I do this best in a freezer bag with a rolling pin to avoid mess. Some Woolworths have these already crushed and packaged in the international section)
- place crush egg noodles in pot and roast till they're brown/toasted - you will need to stir them occasionally to get an even toasted surface. Don't leave pot as they toast fairly quickly. Once toasted transfer into a plate and set aside.
- Leave pot on a medium heat and add oilve oil along with your diced onion, cook until they become translucent. Add beed mince and cook till browned.
- Add your all spice, ground cinnamon, bay leaves, rice, noodles, and chicken and stir till all ingredients for an even coverage.
- Add stock. Turn heat to low. Place lid on tight and allow to cook for approx 15-20 or until rice is cooked and liquid absorbed. I stir the mixture once after approx 10min.
This dish is best served with toasted almond flakes and a nice salad of finely diced tomato, cucumber, red capsicum, red onion, radish, dried mint marinated in lemon, olive oil and salt.