You will need: 1 pot with lid, measuring cup/jug or scales, vegetable oil, large sieve if possible.
150g long rice (2/3 of a cup)
250ml/250g (1 cup) water.
1 Tbs (15ml) veg oil.
1 medium onion, thinly sliced.
1 stock cube (veg or chicken is best).
500g chicken or about 4 chicken pieces (enough chicken for 2 people; just figure it out how much you eat)
2 large cloves garlic
1 1/2 tsp finely grated or chopped ginger.
1 Tbs lemon juice (can be bottled).
200g frozen mixed veg.
1/2 tsp dried oregano – or try cumin.
. First wash the rice until the water runs clear, and then drain it in a sieve or as well as you can. Add back the 1 cup of water into the bowl, and leave it to soak for at least 30 mins. This is essential when making a pilaff to make it easier for the rice to cook.
. Thinly slice the onion into half-rings. Fry onion gently in oil or butter until soft and golden brown. This will take about 10 minutes, don’t rush it.
. Using a sharp knife, skin the chicken pieces, & make 2 deep diagonal slashes in the meat front and back, right down to the bone, so it cooks properly.
. Peel and chop/crush your garlic and ginger.
. When the onions are soft and golden brown, fish them out and put the chicken pieces in the pan to fry and brown.
. When the chicken is browned, add all the other ingredients to the pan – add back the onions, toss in the minced garlic and grated or chopped ginger., crumble in the stock cube and add the oregano and the lemon juice. Stir till well mixed. Then pour the WHOLE BOWL of rice in, with all the water. Add the frozen veg and stir. Make sure all the grains of rice are in the liquid at the bottom (not on top of the chicken legs).
. Bring the whole lot to the boil and then cover tightly with the lid. Turn the heat down really low ( as low as you can get) and cook for 20 minutes.
. DON’T PEEK & OPEN THE PAN LID!
. Leave to rest 5 minutes (still don’t peek) and serve with some sliced tomatoes, green salad or vichy carrots.