The most underwhelming name

At a cooking class I attended a little while ago, there were four dishes on the menu, and this one sounded the least exciting - Chicken Braised with Rice, Turmeric and Spices.  I think I can speak for all of us at the class when I say that our expectations of this dish were completely wrong. In the end, this is the dish that has become a part of my fortnightly repertoire.  It is so easy and so tasty, especially for lunch over the next few days. 

You could start this in the morning or the night before, and then come home from work and chuck it in the oven and then 30 mins later it's ready to eat.  The curry powder I used is from The Spirit House (where we did the cooking class).  If you're ever near Yandina, on the Sunshine Coast, I would highly recommend popping in to their little shop at the cooking school, and picking up a jar.  The original recipe calls for 3 cups of jasmine rice and 1/2L each of coconut milk and chicken stock.  Rice actually triples when it's cooked, so I actually only use about 1 1/2 cups instead, which is more than enough for everyone.  Which means then that I've also adjusted the liquid quantities accordingly, to match the coconut milk tin size and the lesser amount of rice.  The recipe below will feed at least four hungry mouths.

There is an amazing cucumber pickle to accompany the chicken, which would also be very tasty with fish cakes.  The pickle needs to be consumed then and there.  If you do happen to have left over pickle, drain off most of the liquid before refrigerating, other wise by the time you go to eat it the next day your cucumber will be well and truly pickled!  For those who are not cucumber fans, you could serve with a wedge or two of lime instead, which would give you a similar flavour sensation to the pickle.

Golden crispy shallots

If you've got time, make your own crispy shallots to sprinkle on top.  Just slice a golden shallot or two as thinly as possible.  Then fry them in vegetable oil.  The oil should be at about 160C.  Watch them closely, as they will suddenly colour, and then burn if you're not quick enough to scoop them out and drain on paper towel.  Any left over crispy shallots can be put in a jar in the pantry for another time.  You can then use the oil from this, to cook the chicken in.  Crispy shallots can also be found in the aisles of most supermarkets as well.

I've shared this recipe with a number of friends in the past month or so, and one thing is for sure: it's a crowd pleaser!  Enjoy!!!




Chicken Braised with Rice, Turmeric and Spices

4 chicken thighs, cut in chunky pieces
4 cloves garlic, peeled
2 tbsp ginger, finely chopped
1 tbsp fresh turmeric, finely chopped (or 1/2 tsp dried turmeric)
1 tbsp curry powder
1 tspn salt
1 cup vegetable oil, e.g. Rice Bran oil (you only need 4 tbsp if not making your own crispy shallots)
4 golden shallots, finely sliced (only needed if making your own crispy shallots)
1 1/2 cups jasmine rice
1 tin (390 - 400mL) coconut milk
1 cup chicken stock (add more stock to the pan later, if it looks too dry)
1/2 cinnamon stick
6 kaffir lime leaves

Chicken pieces braising

1. Make a paste with garlic, ginger, turmeric and salt.  Then mix in the curry powder.
2. Place chicken in a plastic bag and spoon the spice paste in.  Rub it all over the chicken, then seal the bag and set aside for an hour or two in the refrigerator.  (I marinade in bags where I can because it saves washing up and is a lot less messier!).
3. Place 4 tbsp of oil into a heavy-based saucepan and brown the chicken (in batches).  Return all the chicken pieces to the pan.  Add the rice, coconut milk, stock, cinnamon and torn kaffir lime leaves. Gently stir.
4. Bring to the boil, stirring once or twice, then turn down to a low heat, cover and cook for 20 minutes, or until rice is cooked.  You could also transfer it to an ovenproof vessel and bake at 200C for 20 minutes.
5. Allow to stand for 10 minutes, then transfer to a serving plate and garnish with crispy shallots.  Serve with Cucumber Pickle (see below).

Cucumber Pickle
1/2 cup coconut or rice vinegar
1/4 cup caster sugar
1 tsp salt
1 lebanese cucumber (peeled if you like)
2 small golden shallots, peeled and thinly sliced
2 - 4 small red chillies, thinly sliced (taste test your chilli's heat before using four, just in case!)
handful of coriander leaves, finely chopped (optional)

1. Combine vinegar, sugar and salt in a saucepan and place on stove over a med-low heat.  Take off heat as soon as sugar has dissolved.  Allow to cool completely (otherwise you'll cook the cucumber - yuck!  It will have enough time to cool on the bench, whilst you do the chopping.)
2. Cut the cucumber lengthways, deseed, then finely dice.
3. Combine in a bowl with shallots, chillies and cooled vinegar syrup.  Serve in a small bowl as accompaniment to Braised Chicken (above).