Ingredients
½ cup light olive oil
1½ kg chicken portions or 8 drumsticks
1 onion, finely chopped
1 red capsicum, finely chopped
1 small chili, finely chopped
2 cups long grain white rice
4 cups chicken stock
¼ cup currants
1 cup frozen peas, unthawed
salt & pepper
½ cup blanched almonds
1. Preheat the oven to 180°C. Heat ¼ cup of the oil in a
large shallow saucepan over moderate heat for 1 minute. Add the chicken and
cook, turning, until it is well browned, but not completely cooked through.
Transfer to a casserole dish and arrange in a single layer.
2. Add the onion, capsicum and chili to the saucepan and sauté for
about 10 minutes or until limp. Mix in the rice and stir until the rice is
hot and some of the grains are opaque. Pour the stock over the top, add the
currants and peas, and season. Pour the contents of the saucepan over the
chicken, cover, and bake for 25 minutes. At the end of this time the chicken
will be cooked and the rice will have absorbed all of the liquid.
3. Meanwhile, heat the remaining oil in a frying pan. Cook the almonds, stirring
constantly, until they are deep golden brown. Drain on paper toweling. Mix
the almonds gently through the rice and serve.
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