for 4 person

Flavoured stock

7 dl	chicken bouillon
3	bay leaves
3	cardamom pods, crushed
2	cloves
1	star anise
some	saffron threads

Chicken

	oil, for frying
900 g	chicken pieces
1 tsp	salt

Rice

300 g	basmati rice
2 tbsp	butter
1	onion, finely chopped
2	garlic cloves, finely chopped
200 g	celery, cut into cubes
600 g	quinces, peeled, diced
50 g	almonds, coarsely chopped
½ tsp	ground cumin
½ tsp	chilli flakes
½ tsp	salt

To bake

½	organic lemon, cut into wedges
4 tbsp	almonds, coarsely chopped
2 tbsp	peppermint, roughly chopped
180 g	plain yoghurt

How it's done

Flavoured stock

Bring the stock to the boil in a pan. Add the bay leaf, cardamom, cloves, star anise and saffron. Remove the pan from the heat, cover and leave to infuse for approx. 15 mins.

Chicken

Heat the oil in a frying pan. Salt the chicken, fry in batches for approx. 4 mins. on each side, set aside.

Rice

Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Heat the butter in the same pan. Sauté the onion, garlic, celery and quince for approx. 5 mins. Add the rice, almonds and spices, cook briefly. Pour the flavoured stock into the pan through a sieve, bring to the boil, season with salt, return the chicken pieces to the pan.

To bake

Approx. 20 mins. (covered) in the lower half of an oven preheated to 180°C. Remove the lid and bake for a further 10 mins. Remove from the oven, squeeze the lemon wedges over the chicken, garnish with mint. Serve the chicken and rice with yoghurt.

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