Meats Recipes - Indonesian Chicken, Prawn and Egg Rice

Ingredients                                        

• 1 small oven-ready chicken

• 3 onions

• 2 whole cloves

• 1 bay leaf

• 3 parsley sprigs

• 6 whole peppercorns

• Salt

• 450 g/1lb/2 cups basmati rice

• 45 ml/3 tbsp olive oil

• 30 ml/2 tbsp peanut butter

• 5 ml/1 tsp chili powder

• 100 g/4 oz/1 cup peeled prawns (shrimp)

• 100 g/4 oz/1 cup cooked ham, diced

• 5 ml/1 tsp ground cumin

• 5 ml/1 tsp ground coriander (cilantro)

• 1 garlic clove, crushed

• A little grated nutmeg

• 30 ml/2 tbsp toasted cashew nuts

• 12 cooked unpeeled prawns (shrimp)

• 2 hard-boiled (hard-cooked) eggs, quartered

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Method:

1. Place the chicken in a saucepan. Stud one of the onions with the cloves and add to the pan with the bay leaf, parsley, peppercorns and a little salt. Just cover with water.

2. Bring to the boil, reduce the heat, cover and simmer for 1 hour until tender. Leave to cool slightly then lift out the chicken. Strain the stock and return to the pan.

3. Bring to the boil, add the rice and simmer for 10 minutes until tender. Drain if necessary and keep warm, covered with a cloth to absorb any remaining moisture.

4. Cut all the chicken off the bones, discarding the skin. Cut into neat pieces. Thinly slice the remaining onions.

5. Heat the oil in a large pan and cook the onions until soft and golden. Stir in the peanut butter and chili powder to taste. Add the peeled prawns, ham, chicken and rice.

6. Continue frying, tossing gently until the rice is lightly golden. Stir in the cumin, coriander, garlic and nutmeg. Toss gently, then season to taste.

7. Pile on to a hot serving dish, sprinkle with the cashew nuts and garnish with the unpeeled prawns and eggs.