A flavour-filled recipe for Spicy Chicken Casserole with apricots and nuts
5ml (1 teaspoon) whole cumin
5ml (1 teaspoon) whole coriander
3 cloves garlic, crushed
1 knob ginger, peeled and chopped
65ml (¼ cup) sunflower oil
65ml ( ¼ cup) ALL GOLD chunky apricot jam
8 chicken pieces, drumstick and thighs
15ml (1 tablespoon paprika
3ml (½ teaspoon) turmeric
1 onion, chopped
375ml (1 ½ cups) basmati rice
625ml (2 ½ cups) chicken stock
8 apricot halves (fresh or canned)
45ml (3 tablespoons) ALL GOLD chunky apricot jam
250ml (1 cup) cashew or pistachio nuts, coarsely chopped
fresh coriander and basil to garnish
Preheat oven to 180°C.
Toast the whole spices in a dry pan until aromatic. Spoon into a mortar add garlic and ginger and use pestle to grind it into a paste.
Mix oil and jam, rub over the chicken, fry in a hot non-stick frying pan until golden brown. Season with salt, pepper, paprika and turmeric. Remove from pan and set aside.
Add onions to frying pan, add a bit of oil if necessary and sauté until transparent, add the spice, garlic and ginger mixture and basmati rice, stir until all the grains are coated with oil.
Spoon into an ovenproof dish and place chicken on top. Pour in the stock, cover and bake for 30 minutes.
Meanwhile fry apricot halves in a griddle pan or grill, drizzle with jam that has been melted over low heat. Arrange over chicken. Sprinkle with nuts and fresh herbs before serving.