Serves 4<\/p>\n
Ingredients<\/strong><\/p>\n \u00bd Tsp Garlic paste Method<\/strong><\/p>\n Wash the basmati rice several times until the water runs clear then cook for 8 mins, drain & set aside.
\n\u00bd Tsp Ginger paste
\n\u00bd Tsp Garam Masala
\n\u00bd Tsp Onion salt
\n\u00bd Tsp Turmeric
\n1 Tbsp. Sweetener
\n1 Chilli, de-seeded & finely chopped (s)
\n1 Cardamom stick
\n2 Large onions, finely sliced (s)
\n100mL Fromage frais
\n125g Basmati rice
\n200mL Chicken stock
\n615g Skinless Chicken thighs (p)
\nHandful of Coriander leaves
\nS&P<\/p>\n
\nPre-heat the oven on an \u201cEco\u201d setting, (90C)
\nIn a heavy frying pan, sprayed with frylight, cook the onions, ginger, garlic & chilli until the onions are soft. Add the sweetener, cardamom stick & spices, continue to cook, covered, until the onion has browned. Remove & set aside.
\nIn the same frying pan, cook the chicken for 20 mins.
\nIn a heavy casserole dish place a layer of the onions, then rice, chicken until its layered to the top, add the chicken stock & the coriander leaves, cover & cook for 1-30 to 1-45 mins on the Eco setting.
\nDo not open the lid until the cooking time is up, then remove the cardamom stick before serving, mix well. If there is still too much liquid, cook open on the stove until it has evaporated.<\/p>\n