You Will Need:

Red Rice

3 T (45 ml) olive oil
1 small onion, finely chopped
1 red bell pepper, diced
1 T (15 ml) lemon juice
2 cloves garlic, sliced
2 t (10 ml) Ina Paarman’s Cajun Spice
½ cup (125 ml) long grain rice
1 cup (250 ml) water
1 t (5 ml) Ina Paarman’s Chicken Stock Powder
½ cup (125 ml) frozen peas

Method:

Apricot Drummies

Adjust the oven rack to the middle position and preheat the oven to 180 °C. Oil a medium size ovenproof dish and sprinkle with a little Chicken Spice. Season the chicken on all sides with Chicken Spice. Place chicken in the prepared dish, best side up. Mix the Chicken Stock with hot water and pour in on the side of the chicken. Pour and spread the Chutney all over chicken with the back of a spoon. Bake uncovered for about 35 - 40 minutes until the chicken is nicely browned and sticky.

Red Rice

Stir-fry the onion in the oil until soft. Add the bell pepper, lemon juice, garlic and Cajun Spice, stir-fry for 1 minute. Add the rice and stir-fry until well coated and aromatic. Add water and Chicken Stock Powder. Cook for ± 12 minutes, half covered with a lid until the rice is nearly cooked. Add the peas and cook for a couple of minutes more. Cover with a lid and leave to stand for 10 minutes. Fluff up with a fork before serving and garnish with chopped parsley.