METHOD

Chicken Marinate

• 1. Portion each whole chicken into 8 or 10 pieces. Marinade using Knorr Corn Oil, Knorr Chicken Bouillon Powder, garlic, ginger, yoghurt and Knorr Lime Seasoning. Allow to absorb flavours for 12 hours minimum.
• 2. Place marinated chicken into casserole or oven dish and cook covered with lid or foil for 30 minutes.
• 3. Finally grill chicken un-covered for 10 minutes or until golden brown

Savoury Rice

• 1. Sweat off the onions in ghee before adding the garlic, ginger and chilli and cook till soft.
• 2. Add the spices whole and ground, cook for 2 minutes to allow flavours and aromas to come through.
• 3. Add the lemongrass and Pandan leaves, cook for 3-4 minutes more.
• 4. Once all the ingredients are well mixed and cooking add evaporated milk and water. Crumble the Knorr Chicken Cubes into the pot and dissolve.
• 5. Finally add saffron and the un-soaked rice. Cover with a lid or foil and cook for 15 minutes on low to medium heat or until rice is tender.
• 6. Take 50% of the coriander, raisins and nuts and mix through the rice. Make sure to remove the Pandan leaves and lemon grass before serving.

To serve

• Layer the chicken portions onto of the rice and sprinkle the additional nuts, raisins, lime zest and herbs. Garnish with fresh lime wedges.