
By Boushra Ali
Chicken & Veggie Rice with Raisins and Currants
16 steps
Prep:10minCook:1h
This Rice consists of juicy, tender shredded Chicken, a mix of veggies and let’s not forget the Raisins & Currants that take it to another level! Filled with flavour that bursts in your mouth with each bite! 🤤
You can serve it with some salad, however I’ve served it with some crispy Lebanese Bread, Garlic Yogurt and topped with nuts. Try it this way and thank me later 😘
Updated at: Thu, 17 Aug 2023 03:17:41 GMT
Nutrition balance score
Good
Glycemic Index
55
Moderate
Glycemic Load
52
High
Nutrition per serving
Calories802.3 kcal (40%)
Total Fat34.9 g (50%)
Carbs94.4 g (36%)
Sugars27.6 g (31%)
Protein29.3 g (59%)
Sodium1689.7 mg (84%)
Fiber7.3 g (26%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
The Chicken

1kgBreast Chicken

3 TbsGhee

1.5lwater
boiling

1onion

3garlic cloves

6bay leaves

4star anise

2 tspsalt

1 tspblack pepper

1 tspgarlic powder

1 tsponion powder

1 tspturmeric

1 tspsweet paprika

1 tspkabsa seasoning mix

1 TbsChicken Stock Powder

½ tspcumin
The Rice

3 cupsbasmati rice

½ cupcanola oil

1onion
large, finely chopped

2 clovesgarlic
crushed

1 tspGinger
Crushed

500gVeggies
Peas, Corn & Carrot

1 heaped tbsTomato Paste

2 tspturmeric

1 tspkabsa seasoning mix

2 tspsalt

1 cupraisins

1 cupcurrants
Lebanese Bread, Garlic Yogurt & Nuts (optional)
Instructions
The Chicken
Step 1

Heat Ghee over high heat and lightly sear the Chicken on both sides



Step 2

Add the spices and chicken stock powder, then cover with boiling water









Step 3

Add the Onion (cut in half), Garlic, bay leaves, star anise and bring to a light simmer, then lower the heat, cover and cook.






Step 4

Remove Chicken and allow them to cool, then hand shred them.

Step 5

Set the Chicken Stock, Onions & Garlic aside (they will be used for the rice) and discard the Bay leaves and Star anise.


The Rice
Step 6

Wash the Rice until the water is clear, then cover with water and allow to soak for a minimum of 20 minutes.


Step 7

Heat the Canola Oil and cook the Onion, Garlic and Ginger. (Don’t forget to add the Onion and Garlic we set aside from the Chicken)





Step 8

Add the mix Veggies and Tomato Paste.




Step 9

Add the shredded chicken and give them a good mix.
Step 10

Strain the Rice, add it in and give them another good mix.

Step 11

Add the Chicken stock, then season with the spices listed and bring to a light simmer. (Note: if you used the stove top to make the chicken stock you may require more water, as it evaporates faster on the stove top. Ratio of Basmati Rice to water is: 1 cup Rice : 1 1/2 cups Water, add stock/water accordingly.)



Step 12

Add the raisins and currant and mix them through.


Step 13

Lower the heat, cover and cook.


Fried Lebanese Bread, Garlic Yogurt & Nuts
Step 14

Cut the Lebanese bread into small squares and fry until golden.



Step 15

Combine the Yogurt with Garlic & Salt to taste then add water to thin (to your liking)






Step 16

Toast the Pine Nuts & Almonds in ghee until golden.




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Notes
3 liked
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Delicious
Easy
Go-to
Kid-friendly
Makes leftovers
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