Serves: 6

INGREDIENTS:

·       600g chicken thigh fillets

·       3 cloves of garlic

·       3cm piece of ginger

·       ½ cup natural yoghurt

·       juice of 1 small lemon

·       2tsp turmeric

·       1tsp chili powder

·       1tsp garam masala

·       1 small red chili, finely chopped

·       1 bunch coriander, roughly chopped

·       1 bunch mint leaves, roughly chopped

·       about 8 saffron threads

·       1tb grapeseed oil or canola oil

·       1tb olive oil

·       2 shallots, thinly sliced

·       ½ cup unsalted cashews

·       ½ head of cauliflower, chopped into small florets

·       ½ cup currants

·       3 bay leaves

·       3 cloves

·       2 cinnamon sticks

·       4 cardamom pods

·       1 tsp caraway seeds

·       2 cups basmati rice (preferably soaked in cold water for 1-2 hours, or at least rinsed well)

METHOD:

1.     To make the chicken marinade, place garlic and ginger in a small food processor and blitz until finely chopped (or alternatively chop finely with a knife). Place the garlic and ginger mix in a large bowl and add the yoghurt, lemon juice, turmeric, chili powder, garam masala, fresh chili, half the bunch of coriander and half the bunch of mint. Mix well and add the chicken thighs. Make sure all chicken is coated, cover the bowl with cling wrap and refrigerate for 30-60 minutes (or preferably overnight).

2.     Meanwhile, place saffron in ¼ cup warm water and set aside

3.     Heat the grapeseed oil in a pan large pan with a lid over medium-high heat. Add shallots and fry until golden brown (you don’t need the lid just yet). Remove the shallots from the pan and fry the cashews in the same oil, then remove from pan once golden brown.

4.     In a large saucepan, add the bay leaves, cloves, cinnamon sticks, cardamom pods and caraway seeds. Fill the saucepan with 6-8 cups of cold water, place on the stove and bring to the boil.

5.     Once the chicken has marinated for long enough, remove from fridge. Add some olive oil to the pan you used to fry the onions and cashews and place the chicken thighs in this pan. Scrape all the marinade left in the bowl into the pan. Sprinkle the cauliflower florets in an even layer over the chicken.

6.     Once the water in the saucepan has boiled, add the pre-soaked rice and boil for 3-4 minutes or until just al dante. Use a slotted spoon to spoon half the rice out of the saucepan and arrange it in a layer over the chicken. Arrange half the fried onions, cashews and currants and half the remaining coriander and mint.

7.     Spoon the remaining rice over the chicken to create a second layer. Then top with the remaining onions, cashews, currants and fresh herbs. Pour over the saffron water.

8.     Add the lid and cook on low heat for 30 minutes or until the chicken is cooked through.

9.     Serve with some steamed or pan fried fresh green veggies

1 serve contains 2409kj, 28g protein, 17g fat, 4g saturated fat, 72g carbohydrate, 7g fibre & 137mg sodium