| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 60 minutes |
| Serves | 4-5 |
| Cuisine | African |
| Diet | Other |
| Preparation | Easy |
| Calories | 1324 |
| Fat | 73g |
| Saturates | 15g |
| Protein | 59g |
| Carbs | 106g |
| Sugars | 2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFFinely dice the onion. Crush the cardamom pods. Peel and quarter the potatoes.
Heat the oil in a large saucepan over a medium-high heat. Add the onion and saute for 10 minutes until translucent, then stir in all the spices and garlic paste. Saute for 2-3 minutes.
Add the potatoes and chicken. Fry for a further 8-10 minutes, stirring occasionally, then add the water and salt. Bring to a boil and let it bubble for 20 minutes until the chicken is mostly cooked.
Wash the rice then add it to the saucepan along with the raisins. Allow the water to boil again then reduce the heat to low. Securely wrap a clean tea towel around the lid of your pan to lock in the steam, then place on top and leave to cook for 30 minutes until the chicken, potatoes and rice are cooked through.
Plate the rice on a large serving platter and serve along with a simple salad.
