Rice with Chicken, Vegetables and Pineapple

Poach the chicken with the aromatics/seasonings. When cooked, remove it from the poaching liquid, season it with tandoori spice, turmeric (or yellow coloring) and the seven-spice mix, place on a baking tray and roast in the oven at 200°C until browned on both sides.

Meanwhile, soak the rice for 30 minutes in hot water.

After soaking, heat the oil in a pot, drain the rice and add it to the pot. Toss briefly with salt and the same spices used for the chicken.

Once the rice has absorbed the oil and spices and is lightly toasted, add the carrots, peas and chopped bell pepper. Hollow out one pineapple and add the pineapple pieces to the rice, then stir to combine.

Add water at a rate of 2 cups or 1.5 cups of water per cup of rice, depending on the rice type. Bring to a boil before reducing the heat and covering the pot.

Let the rice simmer gently until cooked — it will take about 20 minutes.

Spoon the rice into the hollowed pineapple and serve the roasted chicken on the side.

For more delicious rice recipes see also Chicken fillet with kabsa-style rice