200g basmati rice
75ml olive oil
7 garlic cloves – peeled (4 finely sliced & 3 crushed)
3 onions finely chopped
1 Poachers Pantry smoked chicken thigh – diced
180g macadamia nuts – roasted and finely chopped
1 ½ tsp Cajun spices
150ml chicken stock or water
1 tsp lemon juice
Boil the rice in salted water, when cooked, remove from the heat and leave covered for 10 minutes, then fluff up with a fork. While the rice is cooking heat 3 tbs olive oil in a frypan. Once hot fry the sliced garlic, stirring till pale golden, taking care not to burn the garlic. With a slotted spoon remove the garlic to a plate lined with a paper towel.
Add the butter to the pan with the garlic’s oil and fry the onions and crushed garlic in the oil on high heat for 12 minutes until the onions are a deep golden brown. Reduce the heat to medium and add the Poachers chicken thigh, macadamia nuts, Cajun spices, ½ tsp salt and fry for 7 minutes, till all is dark brown but not burnt.
Stir in the rice and when combined increase the heat, after 2 – 3 minutes add the stock and cook till the liquid is evaporated – about 2 minutes. Remove from the heat, pop in a bowl and add the chopped parsley, garlic slices and a squeeze of lemon juice.