Chicken Akni Recipe
1 whole chicken disjointed, (I used 3 thighs, 3 breast pieces and 3 drumsticks),
Marinade for the chicken:
2 ripe jam/Rosa tomatoes blended,
2 high tablespoon ginger/garlic paste,
1 teaspoon crushed green chilli (to your taste),
1 heaped teaspoon chilli powder, 1 heaped teaspoon cumin and coriander powder,
1 heaped teaspoon turmeric
1 tablespoon egg yellow powder,
1.5 teaspoon salt,
1 cup mixed vegetables rinsed and drained well (family preference),
1 tablespoon fresh lemon juice
For the pot:
2 cups rice (you can use Basmati rice),
3 medium potatoes peeled and quartered, dusted in borrie and fried in deep canola oil,
2 medium onions finely chopped, 1 heaped teaspoon cumin seeds,
2 medium cinnamon sticks,
3 green cardamom seeds,
fresh coriander leaves to garnish,
3.5 - 4 cups cold water,
2 tank canola oil,
and salt to taste
Marinate the chicken pieces in the marinade mixture preferably at room temperature for 30-45 minutes.
Deep fry your potatoes - set aside for later.
In a pot add your oil, spices and onions and saute until the onions are cooked,
add your marinaded meat mixture and cook on medium heat for 20 minutes with the lid off.
Thereafter add your water and bring to a boil. Then add your washed rice and the fried potatoes and cook with the lid on with a low heat (Hint: try to keep the breast pieces at the top of the pot as they cook quicker than the thigh and drumstick pieces) until the rice is cooked through
*(watch the pot carefully throughout the final stages so as not to burn or undercook the rice) decant and garnish with fresh coriander leaves.