INGREDIENTS

For the rice:
250 g rice preferably Organic Rice
1 tablespoon curry seasoning blend
2 chili (crushed)
Salt

For the coquelet:
200 g Free-Range Chicken Drumsticks
200 g Free-Range Chicken Thighs
100 g Free-Range Chicken Breasts
4 tablespoons vegetable oil
4 garlic cloves, minced
2 tablespoons soy sauce
2 tablespoons chives (minced)
Salt & pepper to taste

DIRECTIONS

Pour 1.5 liters of water in a casserole. Add curry powder and salt, then the rice. Let boil until rice is cooked.
Drain the rice in a strainer and then add the crushed chili.
Preheat the oven to about 210 °C (410 °F).

Mix the vegetable oil, minced garlic, soy sauce, salt, and pepper. Pour this sauce mixture in a large ovenproof casserole. Add the chicken cuts and coat it all over with the sauce. Bake in the oven for 30-40 minutes, continually brushing the sauce on the chicken from time to time. 5 minutes before the chicken is done, put the rice in the oven to reheat.

To serve: transfer the rice onto a large serving platter and place the cooked chicken on top. Coat with the rest of the sauce and chicken juices. Sprinkle with minced chives. Bon appétit!

Recipe adapted from Pamora Farm