By Chef Reuben Riffel

Delicious with Creation Viognier


  • 80 ml olive oil
  • 4 free range chicken thighs and drumsticks
  • salt
  • pepper
  • 5 garlic cloves
  • 1 tbsp cumin
  • 1 tbsp ground coriander
  • 1 tsp turmeric and chilli flakes
  • 2 onions, diced
  • juice of 1 lemon
  • 800 ml hot chicken stock
  • 2 peaches cut into wedges
  • 20 g butter
  • 2 cinnamon quills
  • 2 cardamom pods, bruised
  • 2 fresh bay leaves
  • 400 g (2 cups) long grain rice, rinsed
  • rind of 1 lemon
  • coriander
  • parsley


Start with the chicken:
In a frying pan heat 20 ml oil over medium high heat.
Season the chicken with salt and pepper.
Seal the chicken until golden brown, set aside.

Next, using a food processor:
Add the garlic, ground cumin, coriander, turmeric and some chilli flakes.
Add half the onion and process until finely chopped.
Remove and place in a bowl and set aside.
This process speeds things up. It allows for those flavours to develop faster once it gets cooking; and of course we will end up with a smooth sauce.
Heat 40 ml of oil in a casserole dish; add onion spice mixture and sauté until fragrant.
Then add the lemon juice, 300 ml of chicken stock and lastly the chicken.
Taste for seasoning and add salt and pepper, now stir, combining the ingredients well.
Next, scatter peaches over and spoon a little cooking liquid over to cover them.
Bring to a gentle simmer and cover with a lid; allow to cook over medium heat for 10 minutes.
After 10 minutes, remove the lid and cook over medium heat until the chicken is cooked through and the peaches are tender – for about 10-15 minutes.

Now, for the lemon rice:
Take a casserole and heat the remaining oil, butter, cinnamon quills, bruised cardamom pods, bay leaves and remaining onion.
Stir over medium heat until starting to caramelise.
Next add rice and stir.
Add remaining stock and season to taste.
Bring to a gentle simmer, and cover the casserole.
Remove from the heat and bake in a preheated oven at 200° C until the rice is cooked through which takes roughly 15 minutes.
When done remove from the oven and add the lemon rind, then stir through.

To Serve

Serve the braised chicken and peaches with a bed of lemon rice and scatterings of basil.


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