chicken-mandi | aktivolife

Chicken Mandi

Total time: 1 hour 30 minutes

Serves 4

3.0 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

For the Chicken Marinade

300g - Chicken, skinless, bone-in (thighs or breast)

1 tb - Vegetable oil

1 tsp - Lemon juice

1 tsp - Hawaij spice mix

1 pinch - Salt to taste

For the Hawaij Spice Mix

1 tsp - Ground coriander

1 tsp - Ground cumin

1 tsp - Ground turmeric

½ tsp - Ground black pepper

½ tsp - Ground cinnamon

½ tsp - Ground cardamom

¼ tsp - Ground cloves

¼ tsp - Ground nutmeg

For the Rice

1 tsp - Olive oil

1 - Onion, finely chopped

1 - Tomato, chopped

1 - Green chili, chopped

1 cup - Brown basmati rice, rinsed and soaked for 30 minutes

2 cups - Warm water

1 pinch - Salt

For Garnish

1 tb - Toasted almonds

1 tb - Raisins

UTENSILS

Bowl, Oven, Baking tray, Parchment paper, Pot, Chopping board, Knife

INSTRUCTIONS

1. Mix all the Hawaij spices.

2. In a bowl, rub 1 teaspoon of the spice mix, olive oil, lemon juice and salt over the chicken. Let it marinate for at least 30 minutes.

3. Preheat the oven to 200°C. Place the marinated chicken on a baking tray lined with parchment paper.

4. Roast the chicken for 25-30 minutes, flipping halfway through, until cooked through and golden.

5. In a pot, heat the oil over medium heat. Add the onion and sauté until golden.

6. Stir in the tomato, chili, and remaining Hawaij spice mix, cooking until the tomato is soften.

7. Add the rinsed rice and stir for a minute.

8. Pour in the water and bring to a boil. Reduce heat, cover and simmer for 30-35 minutes until the rice is tender.

9. Fluff the rice and plate it. Place the roasted chicken on top.

10. Garnish with the toasted almonds and raisins if desired.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 257g

Energy (kcal)

340.0

Carbs (g)

41.1

Proteins (g)

27.0

Fats (g)

5.9

Fibre (g)

3.0