Sun, 16 January 2022
Chef: Lizzy Lyons of Lizzy's Little Kitchen in Listowel
Ingredients:
Whole chicken or 6-8 chicken thighs/legs
1 tablespoon ghee
3 cloves of garlic
3 slices of lemon
1/2 cup of pine nuts
3 tablespoons olive oil
500 grams minced lamb
1 teaspoon mixed spices
1 cup washed Basmati rice
Salt/pepper
1/2 teaspoon cornflour
2 cups chicken stock
Parsley for garnish
Method:
1. Preheat your oven to 180C.
2. Rub the chicken all over with the ghee and place in an ovenproof dish with some garlic and lemon. Cover in aluminium foil and cook for 1.5 hours or until cooked through. Remove from the oven and set aside.
3. In a frying pan dry fry the pine nuts until they have a nice golden colour. Remove and set aside.
4. Add a tablespoon of oil to the frying pan and brown the lamb mince.
5. Add the mixed spices and rice and season with salt and pepper.
6. Add the 2 cups of chicken stock to the rice and mince and mix through. Simmer uncovered for 5 minutes and then pop on the lid and simmer for a further 10 minutes.
7. Shred the meat off the roast chicken and use the chicken juices to make a gravy by adding half a teaspoon of cornflour and thickening the sauce.
8. Add the shredded chicken to the rice mixture and stir through the pine nuts.
9. Serve with a sprinkle of parsley and a side of the chicken gravy.
