Cape Chicken Braai with Gellrys (spiced rice)
very easy
75 mins
75 mins
Ingredients
- 4 Chicken legs (approx. 150 g each)
- 1 Chicken breast (on bone with skin, approx. 600 g)
- 2 Onions
- 2 Garlic cloves
- 200 g Apricot Jam
- 150 ml dry white wine
- 2 TABLESPOONS Worcestershire sauce
- 2 TABLESPOONS Oil
- 1 TABLESPOON Tabasco
- 1 TABLESPOON dried marjoram
- 1 TABLESPOON dried thyme
- 300 g Basmati Rice
- 7-10 Tbsp Salt
- 1 TABLESPOON demerara sugar
- 1 Cinnamon stick
- 1 TABLESPOON Turmeric
- 100 g Raisins
- 50 g Butter
- 7-10 Tbsp Marjoram
Directions
- 1
Wash chicken parts and pat dry. Peel and finely chop the onions. Peel garlic and chop very finely. Mix onions, garlic, jam, wine, Worcestershire sauce, oil, tabasco, marjoram and thyme in a large bowl. Marinate the chicken parts in it for approx. 45 minutes in the fridge
- 2
Heat a roaster without fat, add chicken pieces with the skin side down. Add the rest of the marinade and fry over a low to medium heat for about 15 minutes. Turn the chicken parts over. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 45 minutes on the bottom shelf
- 3
Bring rice, 600 ml water, salt, sugar, cinnamon and turmeric to the boil and simmer for about 15 minutes. Add raisins, mix in, turn off the heat and let the rice simmer for another 10 minutes. Then add butter
- 4
Remove the roaster from the oven, remove the chicken breast meat from the bone. Cut meat into pieces, arrange with legs, marinade and rice, garnished with marjoram
- 5
Waiting time approx. 45 minutes
Nutrition Facts
1000 kcal
115 g
36 g
53 g
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