Chicken Akni
Chicken Akni. It brings a true taste of South Africa straight to your dining table.
Zutaten
- 2 Tassen basmati rice
- 1 kg chicken pieces (bone-in preferred)
- 2 onions, finely sliced
- 2 tomatoes, chopped (or 2 tbsp tomato paste)
- 3-4 Esslöffel Öl
- 2 potatoes, peeled and quartered (fakultativ)
- 1-2 Esslöffel masala (to taste)
- 1 tsp Kurkuma
- 1-2 cinnamon sticks
- 4-6 Nelken
- 4-6 Kardamomschoten
- 1 tsp ginger-garlic paste
- Salt to taste
- 4 Tassen water or chicken stock
- Fresh coriander for garnish
Anleitungen
- Rinse and soak the basmati rice for 20–30 minutes, then drain.
- Heat oil in a large pot and fry onions until golden brown.
- Add ginger-garlic paste and whole spices (cinnamon, cloves, cardamom). Stir for 1 minute.
- Add chicken pieces, salt, turmeric, and masala. Cook until chicken is lightly browned.
- Add tomatoes and cook until soft and well combined.
- Add potatoes (if using) and cook for a few minutes.
- Pour in water or stock and bring to a boil. Simmer until chicken is nearly cooked.
- Add the soaked rice evenly over the top (do not stir too much).
- Cover and cook on low heat until rice is tender and liquid is absorbed.
- Let it rest for 10 minutes, then fluff gently with a fork.
- Garnish with fresh coriander and serve.
