Alive and Cooking

Mustard Spiced Chicken & Rice

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(Serves 4)

1 kg chicken wings
300g basmati rice
2 tsp chopped capers
6 sun dried tomatoes, sliced
1 tsp minced garlic
2 salad onions, sliced
½ tsp ground nutmeg
1 tsp paprika
½ tsp mustard powder
½ tsp turmeric
1 litre beef stock
1 tbsp extra virgin olive oil
1 tbsp chopped parsley, to garnish


Pour the olive oil into a large bowl, add the spices and mix well, then add the chicken and massage the marinade into the chicken and set aside for ½ an hour.
Heat a heavy bottomed pan with a tight fitting lid, add a splash of olive oil then fry the chicken wings on both sides until golden brown (3-5 minutes per side,) then remove from the pan.
Re-heat the pan then stir in the onions, capers, sundried tomatoes and minced garlic and fry for about 30 seconds, then stir in the rice.
Return the chicken wings to the pan, pour in the stock and stir well then place on a lid turn down to a gentle simmer and cook for 25-30 minutes until all the stock has been absorbed then garnish with chopped parsley and serve.

Mustard Spiced Chicken & Rice