Name: Chicken Akni
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 6 servings
Ingredients: 10 ml Cumin Seeds; 5 ml cardamom powder; 25 ml round cloves; 25 ml ground cinnamon; 3 ml black pepper; 15 ml oil; 45 ml ghee; 1 large onion sliced finely; 1 kg Chicken legs and thighs combined, skinless; 30 ml finely grated ginger; 8 garlic cloves, crushed; 3 green chillis pierced; 5 ml Salt; 125 ml Cumin Powder; 25 ml Turmeric Powder; 1 400g can Tinned tomato; 15 ml Paprika; 5 ml Chilli Powder; 10 ml Coriander Powder; 1 l Water Boiled; 125 ml Salt; 625 ml Golden Delight basmati Rice washed and soaked for 30 minutes; 2 large Potatoes peeled and chopped into quarters

CategoryDinnersDifficultyIntermediate

This Chicken Akni is a spice delight. While spices don’t provide much from a macronutrient (carbohydrates, protein, fat) respect, their micronutrient (vitamin and mineral) and phytonutrient (such as antioxidants) contents are vastly beneficial, with much research surrounding each individual spice. Chicken legs and thighs (skinless to
reduce fat) offers more flavour than breasts due to being on the bone. While this dish provides protein, fats, and carbohydrates (rice and potatoes), an addition of vegetables is recommended to provide a balanced meal.

Yields6 Servings

Prep Time30 minsCook Time40 minsTotal Time1 hr 10 mins

Spices

10 ml Cumin Seeds

5 ml cardamom powder

25 ml round cloves

25 ml ground cinnamon

3 ml black pepper

Rice, Chicken and Potatoes

15 ml oil

45 ml ghee

1 large onion sliced finely

1 kg Chicken legs and thighs combined, skinless

30 ml finely grated ginger

8 garlic cloves, crushed

3 green chillis pierced

5 ml Salt

125 ml Cumin Powder

25 ml Turmeric Powder

1 400g can Tinned tomato

15 ml Paprika

5 ml Chilli Powder

10 ml Coriander Powder

1 l Water Boiled

125 ml Salt

625 ml Golden Delight basmati Rice washed and soaked for 30 minutes

2 large Potatoes peeled and chopped into quarters

Heat the oil and ghee in a large pot over medium high heat. Add onions and when onions are golden, add in the spices and 45ml (3 tablespoons) water. Cover and allow the spices to steam for 4 minutes.

Add the chicken and sauté for 5 minutes. Then stir in the ginger, garlic and green chilli. Sauté for 2 minutes.

Add the salt, cumin powder and turmeric and allow to cook for 2 minutes before pouring in the tomatoes, paprika, chilli powder and coriander powder. Allow to cook covered for 15 - 20 minutes over medium/low heat.

Pour in the water and add salt. When the water comes to the boil, add the soaked rice and potatoes.

Cook on high heat and stir the rice several times.

When there is very little water remaining, turn the heat right down. Cover and simmer until the rice is cooked. This will take 15 - 25 minutes. You don’t want to dry it out completely. Garnish with fresh chopped coriander.

Tip: Using the ground spices allows better flavour infusion and distribution through the dish. Sweet potatoes can be used instead of regular potatoes to improve the glyacemic load of the dish.

Ingredients