RECIPE

MTEDZA SAVOURY RICE

(serves four)

125g thick-cut streaky bacon, cubed

2 tbsp groundnut oil

1 large red onion, thinly sliced

Half green chilli

2 cloves garlic, roughly chopped

250g chicken breast - marinated 24 hours in lemon and thyme, then chopped

400g basmati rice

700mls chicken stock

Handful of coriander, roughly chopped

4tbsp peanut butter

1 green pepper

1 sliced spring onion

Squeeze of lemon

Salt

METHOD

In large cooking pot, heat the oil and fry the bacon a golden colour. Stir in the onions and sweat down for five minutes. Add the garlic and the chilli. Stir in the chopped chicken and the rice and fry for a few minutes making sure that the rice doesn’t stick. Add the stock and put the lid on the pot. Bring to the boil and then simmer for ten minutes, then turn heat right down and cook for further ten minutes. Stir in the peanut butter, half the pepper and coriander and season to taste.

Serve hot or cold, finishing with the remaining three greeneries, a squeeze of lemon and a scattering of peanuts.

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This is a recipe from Malawi which I picked up during a FairTrade promotion. It is very tasty. I thought I would post it up today because last night was the Premier of what turned out to be Anthony Minghella's last film, The Number One Ladies Detective Agency (BBC One TV)