- 3 cups (250 ml cups) Basmati Rice
- 1 cup cooked Quinoa drained (tightly packed)
- 5 cups boiling water
- ¾ cup cranberries
- 3 tablespoons Xec Xec Curry paste
- 1 kg chicken thighs boneless skinless diced
- 1 large brown onion finely sliced
- 4 tablespoons Oil
- 2 teaspoons salt
Wash rice until water runs clear and drain. Pre-heat oven to 200 degrees. Bring water to boil in kettle. Have 2 sheets of foil large enough to cover circumference of pot ready.
Heat oil in heavy based casserole / stainless steel pot which has a tight fitting lid. Fry onions until brown. Add chicken and cook on medium heat until cooked through stirring often. Fold through Xec Xec curry paste and cranberries and stir. Add drained rice and quinoa and fold through until rice looks translucent and glossy.
Add boiling water and salt and stir making sure to scrape the bottom and sides of the pot so as to dislodge any grains of rice that are stuck. Bring to boil and place foil pieces to cover followed by lid firmly on casserole dish. Fold foil over edges of pot firmly. Place in pre heated oven for 30 minutes.
Resist the temptation to open the oven until 30 minutes are up! It is very important that the rice remains undisturbed for the first 30 minutes.
Check the rice after 30 minutes with fork. It should be just done. If not, just cover and allow another 5 minutes in the oven.
When rice is done remove from oven and leave lid on for at least 20 minutes further. This allows for rice to come away from the sides and base of the pot when turning it out.
A variation on this is substituting cranberries for diced dried apricots.