Zanzibar Chicken Stew with Cinnamon Rice and Pineapple Chutney

04 Oct 2012

A spicy and sweet dish from Zanzibar

Serves 4

1.6kg whole chicken
1L coconut milk (buy coconut powder and follow packet instructions)
200g basmati rice
100g onions
2 garlic cloves
100ml sunflower oil
1L chicken stock
300g cardamom
3 cinnamon sticks
2 cloves
Pineapple chutney as an accompaniment
Salt and pepper, to taste
Coriander or parsley, to garnish

1. Cut the chicken into pieces.
2. Peel and chop garlic and onions and fry in a pan. Add the chicken and brown, adding the spices, salt, pepper, herbs and chicken stock – allow to cook for 10 minutes.
3. In the meantime, cook the rice adding most of the coconut milk and then the cinnamon.                                                                                
4. Add the remaining coconut milk to the chicken and continue cooking for 5 minutes.
5. Serve with the rice and some pineapple chutney. Garnish with fresh coriander or parsley.