Preheat the oven to 180°C. Heat the butter and oil in a large, deep frying pan and sauté the onion together with the turmeric for a few minutes. Add the carrot and pepperand cook until the vegetables are just soft, for about 15 minutes. Add the chicken and cook until brown all over, about 5 minutes. Add the rice, sultanas and stock and bring to the boil. Pour into a casserole dish, cover and bake until the chicken is cooked through and the rice is tender, about 20 minutes. Check after 15 minutes, adding more stock if necessary. Season to taste, stir in the pine nuts and serve sprinkled with the coriander.
Ingredients
- 20ml (4 tsp) butter
- 45ml (3 tbsp) olive oil
- 1 red onion, finely chopped
- 5ml (1 tsp) ground turmeric
- 1 carrot, finely chopped
- 1 green pepper, seeded and chopped
- 8 boneless chicken breasts, halved
- 240g long-grain rice
- 45ml (3 tbsp) sultanas
- 800ml chicken stock
- salt and freshly ground black pepper, to taste
- 100g pine nuts, toasted
- fresh coriander, to serve
Instructions
1
Preheat the oven to 180°C.
2
Heat the butter and oil in a large, deep frying pan and sauté the onion together with the turmeric for a few minutes. Add the carrot and pepperand cook until the vegetables are just soft, for about 15 minutes.
3
Add the chicken and cook until brown all over, about 5 minutes.
4
Add the rice, sultanas and stock and bring to the boil.
5
Pour into a casserole dish, cover and bake until the chicken is cooked through and the rice is tender, about 20 minutes. Check after 15 minutes, adding more stock if necessary.
6
Season to taste, stir in the pine nuts and serve sprinkled with the coriander.
![Chef Hugo Uys’ 5 Best [of New York] – November 2018](https://www.foodandhome.co.za/app/uploads/2018/09/Chef-Hugo-Uys-5-Best-150x150.jpg "Chef Hugo Uys’ 5 Best [of New York] – November 2018")
