Molinos - Chicken tangine with rice
Chicken tangine with rice
Rice recipes

Chicken tangine with rice

Chicken tangine with rice


1 ½ cup Gallo Thasmin rice

1 kg chicken

4 onions

10 grams cardamom seeds

10 grams fennel seeds

10 grams cumin seeds

15 grams coriander

2 cinnamon sticks

2 Tbsp. sweet pepper

1 lemon

½ liter of white wine

1 liter vegetable or meat stock

100 grams fresh mint

200 grams fresh cilantro

Olive oil



Chop the chicken in small chunks.

Cut the onion into strips and place half of them on a baking sheet. Place the chicken above and the rest of the onions. Roast and mash the herbs, and then sprinkle all over the tray. Pour the wine and a bit of the stock. Add the cinnamon sticks and the sliced lemon. Bake at moderate oven for 20 minutes. Remove from oven and spread the Gallo Thasmin rice all over the chicken. Sprinkle some fresh coriander on and pour the rest of the stock and the sweet pepper. Wrap the tray with tin foil and bake again for another 20 minutes or until the rice is cooked.

Serve with some mint leaves and fresh coriander.

Season with a drop of olive oil and grinded black pepper.