- 1 tbsp oil
- 1/3 cup blanched almonds
- 1/3 cup sultanas
1. Cover the rice in water and leave to soak.
2. Heat the oil in a large pan over a medium heat and sautée the onion, garlic and ginger until soft. Add the chicken pieces and brown on both sides.
3. Add the spice mix to the pan and stir. Add the orange zest, orange juice, tomato purée and chopped tomatoes. Stir everything together.
4. Once the oil has started rising to the top, add 1 litre water to the pan. Cover and leave to simmer for 25 minutes.
5. Meanwhile, preheat the oven to 200°C and prepare the topping. Put the oil, almonds and sultanas in a frying pan over a medium heat and toast until lightly brown. Set aside to cool.
6. Remove the chicken pieces from the main pan and transfer to a casserole dish. Drain the rice and add to the pan of broth along with the carrots. Cover and leave to simmer on a medium heat, stirring occasionally to avoid sticking or burning. Cook until the rice is tender and almost dry, about 20-25 minutes.
7. Meanwhile, put the chicken pieces in the heated oven for 10-15 minutes to continue cooking and browning.
8. Assemble the platter! Put the mound of rice in a large serving dish and place the chicken pieces on top. Sprinkle with the almonds and sultanas.
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