Recipe by SA Consultant Laura Kempt
2 cloves garlic
1 onion peeled and quartered
Zest 1 lemon
¼ tsp each cinnamon, nutmeg, cumin, allspice, turmeric and coriander
40g olive oil
900g stock or equivalent water and 1 tbsp TM stock concentrate
Salt and pepper to taste
250g basmati rice
30g toasted pine nuts
400g chicken thigh fillet cubed
100-150g pumpkin peeled and cubed
1 red capsicum sliced
2 handfuls baby spinach
1 tin chick peas drained or equivalent dried, soaked and cooked
1tbsp cornflour mixed to a paste with a little water
Place garlic, ½ the onion and ½ the lemon zest into TM bowl and chop for 3-4 seconds on speed 6.
Scrape down sides of bowl and spices and oil. Sauté for 4 minutes at Varoma temperature on speed 1.
Add stock and season to taste.
Place rice into basket and rinse under running water. Place basket into TM and stir through currants, pine nuts and remaining lemon zest.
Place cubed chicken, pumpkin, capsicum and remaining thinly sliced onion into Varoma dish and tray and set Varoma into position. Drizzle with a little olive oil and season with salt and pepper, stir through.
Cook for 20 minutes at Varoma temperature on speed 1.
Remove rice, fluff with a fork and place into ThermoServer.
Add spinach and chick peas to Varoma and cook a further 5-10 minutes at Varoma temperature on speed 1 until chicken and pumpkin are fully cooked.
Keep warm whilst you make the sauce by adding cornflour paste to TM bowl and cook for a further 4-5 minutes at Varoma temperature on speed 3 with MC off.
Pour sauce over chicken and vegetables and serve with rice immediately.