Latest blog Crispy rice with yellow chicken is ready to be read online here https://taste.co.za/recipes/crispy-rice-with-yellow-chicken/
- Khanya Mzongwana
- 1
- Easy
- wheat and gluten free
- 10 minutes, plus 1 hour’s marinating time
- 40 minutes
“This is inspired by a crispy rice cake I once made with a quick curry.” – Khanya Mzongwana
INGREDIENTS
- For the chicken:
- 400 g free-range skinless deboned chicken thighs
- 2 T olive oil
- 1 x 70 g punnet Woolworths crushed garlic, ginger, chilli and turmeric, punnet
- 1 t cumin seeds
- 1 t smoked Spanish paprika
- 1 cup coconut milk
- 1 T honey
- sea salt and freshly ground black pepper, to taste
- For the crispy rice:
- 90 g basmati rice, rinsed
- 1 medium potato, peeled and chopped
- 30 g flaked almonds, toasted
- sea salt and freshly ground black pepper, to taste
- 2 T olive oil
- 50 g butter
COOKING INSTRUCTIONS
1 . Combine all the ingredients for the chicken in a bowl until the chicken is well coated. Cover the bowl with clingwrap and marinate in the fridge for 1 hour.
2. Cook the rice in just enough water to cover it over a medium heat. In a separate pan, cook the potato until softened, about 8–10 minutes. Once the rice and potato are both cooked, place in a bowl and mash until combined. Stir in the flaked almonds, salt and pepper.
3. Heat the olive oil and butter in a pan. Roughly shape the rice-and-potato mixture into a round and fry until golden brown and crisp on both sides, turning once. It’s okay if it falls apart a little, it’s all about those crispy bits!
4. Preheat the oven to 200°C. Place the chicken and marinade in an ovenproof dish and braise for 25–30 minutes, or until the chicken is cooked through and golden. Serve with the rice.
Photographs: Jan Ras
Food assistant: Ellah Maepa
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