Persian Style Chicken and Rice

Time

Prep 30 min · Cook 15 min · 45 min total

Difficulty

easy

1. 1

   Place the basmati in a rice cooker with 2-3 cups of water (according to your rice cooker's instructions) along with pinch of salt and the saffron.

2. 2

   Turn the rice cooker on and while that is cooking, prepare the rest. Strip the bbq chicken of it's skin, wings and stuffing.

3. 3

   Chop up the roast chicken meat roughly and set aside. Dry roast the almonds in a large frypan until they're a light golden brown, then set aside.

4. 4

   Fry the berries in appx 1/2 tbpsn of the butter for about five minutes, then set aside. Put another 1/2 tbspn of the butter in the pan and fry the chopped spring onions gently til they go soft.

5. 5

   Add the cooked rice and the rest of the butter, stir fry for about five minutes. Add the chicken, almonds, berries and sumac and stir through.

6. 6

   Add the fresh coriander, cook for another minute, then serve.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.