recipes
Pulled chicken with spiced peanut and cinnamon rice
2022-01-22
Ingredients
- 2 chicken legs (simmered in 2 litres of water for 2 hrs.)
- 80g peanuts, crushed (Lamb brand)
- 3 tbsp. peanut butter (Pip & Nut)
- ½ glass white wine
- 200ml single cream (Elmlea)
- 1 leek
- 1 tbsp. lime zest
- 1 tsp red curry paste
- 1 tsp sesame seeds
- 1 tbsp. ginger paste (Tiger tiger)
- 100g basmati rice (Eurico)
- 2 star anise crushed
- 2 cinnamon sticks
- 1 tbsp. cinnamon powder
- 2 shallots, chopped
Method
In a pan, sauté the ginger, leek, curry paste and peanuts until browned. Add in the pulled chicken, peanut butter and toss together. Pour in the wine and bring to the boil. Simmer the wine for 1 minute to evaporate, add in the cream and reduce by half. Meanwhile, sauté the cinnamon sticks, cinnamon powder, shallots and star anise in a pan with a little oil until softened. Add in the rice, stir well then pour in the stock left over from cooking the chicken, adding gradually until rice is cooked through. Serve the rice underneath with the chicken on, sprinkle with the sesame seeds.
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