Ingredients

onion

2 tbsp

cooking oil

or 8 mini boned chicken thighs

1 heaped teaspoon

of Steenbergs organic Lebanese 7 spice

1/2 teaspoon

of organic cumin seeds

yams

1/2

cup easy cook rice

1/2

cup basmati rice

green pepper

handful of dried apricots or sultanas

This recipe has been submitted by Steenbergs customer Bill Borodenko and is reproduced by his kind permission.

Bill says to cook this as fast as you can, slowly! Bill also admits he loves making up food recipes as he goes along and says this one is simplicity gone mad. The mix of cumin with Lebanese 7 & sultanas is a winner.

Method

Cut up an onion as fine as you can & start frying it in a pan (with a lidon) in 2 tbsp of cooking oil.
We had 6 or 8 mini boned chicken thighs so I cut the meat up getting 3 strips on each then ½ an inch long. I put the chicken in a sieve & poured boiling hot water over. This turns the chicken from pink to white!
With most of the water out combine the meat with the onions
Add 1 heaped tsp of Steenbergs Lebanese 7 to the mix & after grinding ½ a tsp of Cumin seed add that. Stir & get the lid on as fast as you can!
Cut up 2 yams & cube & microwave in water for 3 minutes.
While waiting I put the rice on 1/2 cup easy cook+1/2 basmati.
I added a cut up green pepper to the mix and then the yams and water. With a big stir it's the water that cooks the chicken. More boiled than fried.
After 3 minutes the smell is right though the house. I looked to add diced apricots but substituted a megga handful of sultanas. A lot of liquid remained and within 5 more minutes everything was cooked.

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