Ingredients
800g chicken thighs Skin on and bone in
1.0L Chicken Stock
2 cups brown rice
1 cinnamon stick
3 Tbspn ras el hanout
1 tspn ground cinnamon
1 cup flaked almonds roasted
1 cup pinenuts roasted
1 cup flat leaf parsley roughly chopped
800g chicken thighs Skin on and bone in
1.0L Chicken Stock
2 cups brown rice
1 cinnamon stick
3 Tbspn ras el hanout
1 tspn ground cinnamon
1 cup flaked almonds roasted
1 cup pinenuts roasted
1 cup flat leaf parsley roughly chopped
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Methods
1
Place the chicken stock and cinnamon stick into a large pot and place over high heat, once it has come to a boil add the chicken and reduce the heat to a gentle simmer, allow to poach for 30 minutes, then remove the chicken (reserving the stock); remove the cinnamon stick and discard. Set chicken aside to cool until just cool enough to handle, remove the meat from the bone and shred, discard the skin, and keep warm.
2
Meanwhile, place the rice into a large pot along with reserved chicken stock (1L), ras el hanout & ground cinnamon place over a high heat, bring to the boil then reduce the heat to a very gentle simmer, place a tight fitting lid on and cook for 35mins without stirring. (this is using the absorption method of cooking the rice) Remove from the heat and stir, allow to sit for 5 minutes, by this stage all the stock should be absorbed.
3
Place the rice into a large mixing bowl and stir through the shredded chicken, almonds, pinenuts, parsley, and olive oil and season with freshly cracked pepper and sea salt to taste.
4
To serve transfer to a platter and serve warm.
1
Place the chicken stock and cinnamon stick into a large pot and place over high heat, once it has come to a boil add the chicken and reduce the heat to a gentle simmer, allow to poach for 30 minutes, then remove the chicken (reserving the stock); remove the cinnamon stick and discard. Set chicken aside to cool until just cool enough to handle, remove the meat from the bone and shred, discard the skin, and keep warm.
2
Meanwhile, place the rice into a large pot along with reserved chicken stock (1L), ras el hanout & ground cinnamon place over a high heat, bring to the boil then reduce the heat to a very gentle simmer, place a tight fitting lid on and cook for 35mins without stirring. (this is using the absorption method of cooking the rice) Remove from the heat and stir, allow to sit for 5 minutes, by this stage all the stock should be absorbed.
3
Place the rice into a large mixing bowl and stir through the shredded chicken, almonds, pinenuts, parsley, and olive oil and season with freshly cracked pepper and sea salt to taste.
4
To serve transfer to a platter and serve warm.
