Chicken Ahkin

Cape Malay Cooking with Fatima Sydow

Ingredients 

- 1.5kg chicken cut into pieces

-  4 tablespoons of oil 

-  2 onions, peeled and finely chopped 

- 2 cinnamon sticks 

-  3 cardamom pods 

-  2 star anise ( optional )

-  5 garlic cloves , peeled and finely grated 

-  2 teaspoons of grated fresh ginger

-  1 teaspoon of turmeric 

-  2-3 tablespoons of breyani masala or Ahkni masala 

-  1 tablespoon of roasted masala 

- Salt to taste

-  6 potatoes, peeled and quartered 

- 3 cups of Basmati rice 

Fresh coriander

METHOD

First cook the rice in water with a teaspoon of salt and a pinch of turmeric for 8min only, strain with cold water and set aside.

In a large pot, on medium to high heat, heat the oil and add the onions, cardamom pods, cinnamon sticks, star anise and fry and stir until the onions are golden brown. 

Next add the potatoes and chicken,  salt and garlic and ginger. 

Allow to cook for 3min stirring occasionally. 

Next, on medium heat, add the spices, stir and fry for 2-5min. 

Add 2 tablespoons of water and stir. Cook for 2-5min. 

Add a cup of water and stir, put on the lid and cook until the potatoes are almost soft.  

Add the cooked rice and fresh coriander and put on the lid and simmer and steam for 15min.

Close the lid and switch off the heat. Serve with sambal.