Chicken with Bejeweled Barberry Rice
An indispensable, fragrant blend of spices for Eastern Mediterranean cooking, Turkish Baharat seasoning puts a unique stamp on this Persian-inspired dish. The blend starts with traditional Baharat ingredients: Black Pepper, Cardamom, Cloves, Cumin, Nutmeg, Coriander and Paprika plus the addition of Mint and Cinnamon. Cooked in a turmeric and yoghurt stock and garnished with a nutty mixture of sour dried barberries and cashews, this chicken and rice meal has global comfort food written all over it.
Ingredients
Instructions
Pre-heat the oven to 150°C , 300°F, Gas Mark 2. Rinse the rice in cold water, then place it in a small pan with 600ml (1 pint) of the chicken stock, bring to the boil then reduce to a low simmer, cook until the rice is tender.
Soak the barberries in cold water for 10 minutes, then drain. In a pan add 10g of the butter then fry the barberries and the sugar, until they puff up. Add to the cooked rice with the spring onions. In a small bowl mix together the milk, Turmeric and the yoghurt then reserve.
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