Biryani chicken is an Indian dish that has its origins among the Muslims population.
Today’s inspirational recipe from Lavender and Lime ♥ Biryani Chicken ♥ #LavenderAndLime Click To Tweet
We are very fortunate to have a chicken farm close to where we live. The chickens are free range and taste amazing. I have lived in Gordons Bay for a long time now, but only recently found out that I can purchase directly from Lazena Farm. Their chickens are available in our local Spar, but I am not sure how far their distribution is. The chickens are happy ones, and free from antibiotics and brine. If I call and place my order before midday, I can collect my freshly slaughtered chicken pieces on the way home the following day. They only accept cash but for the prices I am paying, it is well worth not earning air miles. I love that I can support local, and it means maintaining the ethos of my blog which is about regional and seasonal produce. As we are only a family of two I portion up what I have purchased. I order breasts, thighs, and quarters for our meals and I save the whole chickens for when we have guests and roast chicken is on the menu. I also make sure that I order chicken livers, as these make a quick supper for the nights I don’t feel like cooking, or they make the best ever chicken liver pâté. For this meal I used the Biryani blend I had made as I wanted to adapt a curry recipe that my friend Gill had sent me. The chicken is the star of this dish, just as it should be.
do you buy locally farmed chickens?
- 15 mls olive oil
- 1 onion, finely sliced
- 2 cloves garlic, crushed
- 5 mls crushed ginger
- 10 mls biryani spice
- 4 chicken thighs
- Freshly ground black pepper and salt to season
- 100 g tomatoes, chopped
- 125 mls stock
- 1 bay leaf
- 10 mls arrow root
- Heat the olive oil in a lidded casserole dish / tagine
- Sauté the onion until soft and then add the garlic, ginger and biryani
- Cook until you can smell the spices
- Season the chicken and brown
- Add the tomatoes, the stock and the bay leaf
- Cover and simmer for 1 hour - check the liquid after 30 minutes and add water if necessary
- Remove the lid and add the arrow root to allow the sauce to thicken, which will take 10 minutes
What I blogged: