8 Chicken Drumsticks & Thighs 1 ½ Cups Rice 3 Cups Boiling Water 1 Sachet Benny Powdered Chicken Stock 1/3 Cup Dried Cranberries 1 Tin Koo Chickpeas, drained & rinsed 50g Koo Tomato Paste ½ Cup Mrs H.S Balls Original Recipe Chutney Pinch of Saffron Salt, to taste
Handful chopped mint & coriander, for serving
Method:
Prepare the Benny powdered chicken flavour stock with the 3 cups of water and add the saffron. In a bowl, add the chutney and tomato paste and combine. Add the chicken and coat in the chutney mixture. Add the rice to a large pot, add the drained chickpeas and dried cranberries, top with the stock and mix through. Place the chicken on top of the rice and place a lid over and cook over a medium heat for 15-20 minutes until the rice and chicken has cooked through. Serve with some chopped mint and coriander.
Chefs Tip: This can also be prepared in the oven for the same cooking time, just make sure to cover an oven proof dish with some foil or lid.