Here’s another favourite recipe of mine; it’s a great crockpot / slow cooker meal – just toss it in, give it an occasional stir, and enjoy! I prepare and serve the rice separately rather than including it in the mix, but to each his or her own…
If you’re not yet acquainted with Fenugreek, it’s about time! It’s an amazing little spice that adds a unique flavour to Indian and Asian cuisine. Hard as a rock, these are NOT something you want to toss in at the last minute! But given time to cook into the menu, they release an aromatic bouquet of flavours that you’ll wonder how you’ve lived this long without.
Spiced Chicken Pilau
¼ C. ghee (lard or butter)
1 bundle of spring onions, thinly sliced
500g chicken meat, diced
½ tsp. turmeric*
2 C. rice
3 ¾ C. chicken stock
5 green cardamom pods, crushed, seed extracted*
½ tsp. cinnamon*
4 whole cloves*
½ tsp. fenugreek seeds*
1 can peas
½ C. unsalted cashews*
½ C. golden raisins*
Toss it all together, stir well, and cook on high for 4-5 hours, or medium to low for 6-8 hours. Before serving, prepare the rice separately, and serve together hot. For topping, you could coarsely crush a handful of raw cashew nuts to sprinkle on top.
Sauté meat & onions; add turmeric & rice, sauté a few minutes. Stir in stock & spices; bring to a boil, simmer 20 minutes. Add the peas cashews & raisins, simmer 10 minutes, then fluff the rice.
[*Spices need to be kept in proportion to each other if you increase the amounts for a larger meal…]