Green Herb and Chilli Chicken with Turmeric Rice Pilaf

Ingredients

 Portions  10

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The Marinade:

• Rafhan Corn Oil 16 L600 ml

• Parsley, fresh 100 g

• Fresh Coriander, chopped100 g

• Mint leaves30 g

• Green chili20 g

• Garlic, fresh, chopped40 g

• Ginger, fresh, chopped40 g

• Black pepper crushed50 g

• Yogurt400 g

• Knorr Lime Seasoning Powder (12x400g)50 g

• Knorr Chicken Stock Powder (6x1Kg)30 g

• Sugar30 g

Preparing the Chicken:

• Whole Chicken3 kg

Rice Preparation:

• Knorr Chicken Stock Cubes (6x120x8g)6 pc

• Water3 l

• Basmati rice, washed2 g

• Turmeric Powder50 g

• Cumin, powder20 g

• Cinnamon powder10 g

• Onions, crispy300 g

• Ginger julienne50 g

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Preparation

1. The Marinade:

   • Wash and place ingredients into a blender, blend until smooth and check seasoning. 

2. Preparing the Chicken:

   • Cut the whole chickens into 12 or 8 pieces each chicken. Marinate for no less than 12 hours. 

3. Rice Preparation:

   • Dissolve Knorr Chicken Stock Cube in water and add to the rice. 

   • Add spices and cook or steam rice for about 15 minutes until fragrant. 

4. Finishing off the Dish:

   • In a wok stir-fry the marinated chicken and add some water to create a gravy. Simmer chicken until cooked and tender about 20 minutes, adding water as needed for a gravy 

   • Once chicken is cooked layer rice and chicken in serving dish 

   • Garnish with onions and ginger.