Dinka's Cookbook

This may all be prepared a day ahead to this stage. Just stir everything and taste again for seasoning before serving.

Ingredients:

• 1 large whole roasted/barbequed chicken
• 175 ml vegetable oil
• paprika for sprinkling
• 600 – 800 ml water
• 3 long celery sticks, trimmed, sliced
• 45 ml lemon juice
• 500 g cherry tomatoes
• large pinch saffron threads
• 300 g long grain rice

Ingredients: Dressing:

• 1 small onion, finely chopped
• 15 ml curry powder
• 60 ml red wine vinegar
• 20 – 30 ml lemon juice
• salt & freshly ground pepper
• 90 ml vegetable oil
• 60 ml tomato juice or passata
• 30 – 45 ml smooth apricot jam
• 250 g cottage cheese

Preparation:

• Rinse the rice until the water runs clear. Place the measured water in a saucepan with a teaspoon of salt and the saffron.
• Bring to the boil, and simmer for 2 minutes. Add the rice, return to the boil, cover and let it simmer on the lowest heat possible until all the water has been absorbed.
• Add extra water, if it seems that the rice will not be cooked by the time all the water has disappeared – I find that I almost always need some extra water. The finished rice must be moist, but not mushy.
• Remove from the heat, and allow to cool for 20 minutes, then stir gently with a fork. Set aside.
• Cook the onion over medium heat in about 20 ml of the oil until soft, but not coloured, stirring occasionally.
• Add the curry powder and cook gently for a minute or so. Add the tomato juice and vineger and cook till reduced by about half.
• Stir in the apricot jam, and leave on the switched-off plate, so that the jam melts. Taste, and if it seems very acid add a little more jam (or palm sugar, if you have any).
• Cool slightly, then blitz in the processor until smooth, scraping down the bowl as necessary.
• Add most of the lemon juice, the cottage cheese, salt and pepper and blitz again, and then, with the motor running, pour in the remaining oil.
• Taste for seasoning and adjust as necessary. This must be very well-seasoned as the whole dish depends on the sauce for impact.
• Pull the skin off the chicken, then tear off the flesh from the bones, shredding it with your fingers. Toss the chicken with just over half of the curry dressing and set aside.
• Skin the cherry tomatoes – pour boiling water over them, let stand for about 1 minutes, then drain. The skins should come off easily.
• Combine the cooked rice and the celery, stirring gently together.
• Make a vinaigrette with salt pepper, the lemon juice and vegetable oil.
• Whisk well together, then pour three-quarters of it over the rice. Toss gently, but thoroughly to combine. Taste and adjust seasoning.
• Toss the remaining vinaigrette with the cherry tomatoes.
• To serve – pile the saffron rice onto the centre of a round platter, and arrange the chicken on top. Garnish with clusters of cherry tomatoes and sprinkle with the paprika. Serve the remaining dressing separately.

Notes:

• Saffron is the most expensive spice in the world – a teaspoon of ground turmeric makes a very acceptable alternative here – actually I think it is preferable.

Serves 4 – 6.