Preparation time15’
Cooking time25’
Level of difficultyEasy
For the spice mixture:
½ teaspoon chili powder
1 teaspoon garam masala
1 teaspoon safran
1 teaspoon cardamom
1 teaspoon cloves
1 teaspoon ground cinnamon
1 teaspoon dried ground coriander
1 teaspoon curry mild
1 chicken breast, without skin and bones, cut into cubes
4 chicken legs, without skin and bones, cut into cubes
50 gr. yoghurt
1 tablespoon tomato paste
20 gr. olive oil
1 small chopped red onion
1/4 teaspoon melted garlic
1 tablespoon fresh ginger, grated
200 gr. chopped tomatoes
Salt and pepper
200 gr. basmati rice
250 gr. water
1 cube of chicken broth
The juice of 1 lemon
The zest of 1 lemon
To serve:
30 gr. dried apricots, chopped
40 gr. almonds
Mint leaves
Coriander leaves
1. In a small bowl mix all the ingredients for the spice mixture.
2. In a bowl, add the chicken pieces, the yogurt, the tomato paste, the spice mixture and mix. If we have time, marinate the chicken covered for 3 hours in the refrigerator.
3. Place a roaster or a medium saucepan on the fire. Put in the olive oil and heat it. Add the chicken, the onion, the garlic and the ginger. Fry until the chicken is cooked outside. Add the tomatoes, the salt, the pepper, the rice, the water, the broth, the lemon juice and the lemon zest. Let the mixture to boil strongly.
4. Put the bay leaf in the roaster and cover it. Lower the heat and cook the food covered for 20 minutes. When the time is up, is ready. Mix and garnish with apricots, almonds, mint and cilantro.
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