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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cover the chicken with water and boil for 90 minutes on medium heat until the chicken is tender.
Remove the chicken from the pot and save the chicken stock for later use.
Shallow fry the chicken on medium to high heat for 6 minutes until golden brown and set aside.
In a pot, heat 3 tbsp butter and 2 tbsp oil.
Add salt, turmeric, cumin, cinnamon, and all spice, roughly 1 tsp each, and stir until fragrant.
Add 4 cups of rice and pour in 5.5 cups of chicken stock. If you don’t have enough stock, add water to make up the difference.
Cook on high heat until the liquid is evaporated, then reduce the heat to low and steam for 25 minutes until the rice is tender.
Plate the rice and chicken, and garnish with almonds and coriander.
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If you don't have all spice, you can substitute with a mix of cinnamon, nutmeg, and cloves.
Can I use boneless chicken?
Yes, but the cooking time may be reduced as boneless chicken cooks faster.
What can I use instead of dried lemons?
You can use lemon zest or lemon juice as a substitute for dried lemons.
How can I make the dish less spicy?
Reduce the amount of pepper and all spice to suit your taste.
Can I use brown rice instead of white rice?
Yes, but you will need to adjust the cooking time and liquid as brown rice takes longer to cook.
Is it necessary to fry the chicken?
Frying adds a nice texture and flavor, but you can skip this step if you prefer.
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