Persian Rice with Vanilla & Cinnamon Balsamic Chicken
4 free-range chicken breasts.
½ cup Pukara Estate Vanilla & Cinnamon Flavoured Balsamic
Good spoonful of honey
Dash of olive oil
2 cups long grain rice (or basmati)
1 x orange peel, very finely sliced
Good handful pomegranate seeds
Handful of raisins
Handful dried cranberries
1 x brown onion
3 x garlic cloves
2 x tablespoons advieh (persian spice mix) – made by grinding in a mortor & pestle: (2 teaspoons cinnamon, 1 teaspoon cumin seed, 1 x tablespoon dried rosebuds, 3 teaspoons green cardamon seeds, 1 teaspoon coriander seeds, pinch of grated nutmeg, pinch ground ginger, pinch saffron)
Good knob of ghee
Good splash of chicken stock
Good handful of toasted almonds and pistachios, roughly chopped.
Good dollop of quality greek yoghurt homemade labne.
Handful of mixed roughly chopped herbs – coriander, mint & flat leaf parsley.
Place balsamic and honey and olive oil in a bowl and stir well. Add chicken and refrigerate for a minimum of 2 hours or overnight.
Pre-heat oven to 160℃.
Add oil to skillet pan place on a high heat. Brown chicken on all sides and then place pan in oven for 20mins or until chicken is crispy and cooked through but still juicy.
Meanwhile – Wash the rice until water runs transparent. Boil in salted water until rice is slightly undercooked, Stirring to ensure grains are fully separated, strain and reserve.
Melt butter in a large pan. Sweat onions and add garlic and sliced orange and fry until aromatic. Add spices and cook for a further minute until aromatic.
Add rice to pan, with raisins and cranberries. Add splash of stock and stir and cook for 3-5mins until rice is cooked and soft. Stir through toasted nuts.
Spread rice over dish, place sliced chicken on top and scatter with pomegranate seeds and dollops of yoghurt or labne. Garnish with a mix of chopped coriander, mint and flat leaf parsley.