RCI-MT.004.0623.001
Pakistani Chicken with Rice
Makes 4 servings
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- garlic1 cloveminced
- 1 teaspoon
- 1/2 teaspoon
- 1/2 teaspoon
- 1/2 teaspoon
- 1/2 teaspoon
- 1/4 teaspoon
- 1/4 teaspoon
- 1 tablespoon
- 1 unit
- 1 cup
- 1/2 cup
- 2 cups
- 2 tablespoons
- Italian parsley leaves for garnish1 unit
Method
1
Toast the fennel seeds in a small dry pan over medium heat for 1-2 minutes until fragrant, then grind them with a mortar and pestle into a fine powder.
2
Combine the minced garlic, ground fennel, salt, ground red pepper, turmeric, paprika, cumin, and black pepper in a small bowl to create a spice blend.
3
Heat the vegetable oil in a large heavy-bottomed pan or Dutch oven over medium-high heat until shimmering.
2 minutes
4
Add the chopped onion to the hot oil and sauté, stirring occasionally, until the onion becomes soft and golden at the edges, about 5-7 minutes.
6 minutes
5
Add the cut-up chicken pieces to the pan and stir to coat evenly with the oil.
2 minutes
6
Sprinkle the spice blend over the chicken and onions, stirring constantly to distribute the spices evenly throughout and release their aromatics, about 1-2 minutes.
2 minutes
7
Pour the water into the pan, stirring well to deglaze and bring the liquid to a simmer.
1 minutes
8
Reduce the heat to medium-low, cover the pan with a lid, and simmer gently until the chicken is cooked through and tender, approximately 15-20 minutes.
18 minutes
9
Remove from heat and stir in the 2 tablespoons of chopped fresh parsley.
1 minutes
10
Divide the hot cooked rice among four serving bowls or plates and top each portion with the Pakistani chicken and its cooking liquid.
2 minutes
11
Garnish each serving with Italian parsley leaves and serve immediately.