1 tsp while cumin, toasted
1 tsp whole coriander, toasted
3 cloves garlic, crushed
1 knob ginger, peeled and chopped
¼ cup sunflower oil
¼ cup chunky apricot jam
8 chicken pieces
1 Tbls paprika
½ tsp tumeric
1 onion, chopped
1.5 cups basmati rice
2.5 cups chicken stock
8 apricot halves
3 Tbls apricot jam
1 cup cashews/ pistachios
Coriander to garnish
Grind the cumin, coriander, garlic and ginger into a paste.
Mix the chinky jam and oil together and rub onto the chicken. Fry till
Season chicken with paprika and tumeric and salt and pepper.
In a pan, sauté onions and add the ground spice paste.
Stir in the chicken.
Spoon the chicken into an ovenproof dish. Place the chicken over the rice.
Pot in the stock into the oven dish onto the chicken.
Cover and bake for 30 minutes at 180 degrees Celcius.
Mix the jam and apricots together. Fry on a griddle pan. Arrange over the
Return to oven, uncovered for 5 minutes.
Garnish with nuts and coriander.
All Gold Jam Shoot.
Easy peasy, lemon squeezy.