Our good friend Sharon has a very talent neighbour, the lovely Lama who kindly shared her family recipe with us :) Sydney Sprout's Salad Seeds is the perfect addition to the aromatic and slightly sweet rice - we had seconds and thirds!

Ingredients (Serves 2)

• 2 chicken thigh fillets
  
• 1 eschallot or small onion (finely chopped)
  
• 1 carrot (diced into small cubes)
  
• Handful of mushrooms
  
• 1 cup basmati rice
• 1 tbsp tomato paste
• Small handful of sultanas
• 1 tbsp glee or olive oil
• 1 tsp baharat - Arabic spice
• 2 cups of chicken stock or water
• Salt to taste

 

Method

1. Heat up ghee/olive oil in the pan.
2. Pan sear chicken till golden brown on both sides. Set aside to cool on a separate plate. (Don't worry if it's slightly undercooked as it will be tossed back in the pan again later)
   
3. In the same pan, cook the onions in the leftover chicken juice. Allow the onions to sweat.
4. Add in carrots and toss with onions until soft.
5. While the carrots and onions are cooking, roughly tear the chicken into bite sized pieces.
6. Add in spice and toss with onion and carrots. Add in mushrooms, sultanas, tomato paste and basmati rice. Stir a little and then add the chicken broth or water. Stir well.
   
7. Bring to boil and reduce heat to a minimum and wait for the rice to cook (usually about 12 - 15 mins) with lid on. (allow for a small gap for the steam to escape)
8. Once cooked, fluff the rice up and add a handful of Moroccan Salad Seeds for the crunch and finishing touch. The Moroccan spices in the salad seeds adds another depth of flavour to the baharat. 
9. Serve immediately.

 

Note

As a side dish we assembled a quick onion salad using onion sprouts and eschallots with a dash of extra virgin oil and a squeeze of lemon. You might also like to try a side of Lebanese salad or mint yoghurt!