Signature Living


Braised chicken peaches served with lemon rice

WINE PAIRING: Creation Wines

Reuben paired his dish (above) with one of the following wines:
Syrah Grenache 2013
Viognier 2014

Braised chicken peaches served with lemon rice
Braised chicken peaches served with lemon rice
Braised chicken peaches served with lemon rice
Braised chicken peaches served with lemon rice

Braised chicken peaches served with lemon rice

Cooking Method

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

Next using a food processor
add the garlic,
grounded cumin,
and some chilli flakes.
also add half the onion and process,
until finely chopped.
Remove and place into 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 40ml of oil,
in a casserole dish,
add onion spice mixture
and sauté until fragrant.
Then add the lemon juice,
300ml of chicken stock
and lastly the chicken.
Taste for season and add salt and pepper,
now stir, combining the ingredients well together.
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 mins.
After 10 mins,remove the lid and cook over medium heat
until the chicken is cooked through and peaches are tender,
for about 10-15 minutes.

Now, for the lemon rice:
Take a casserole and heat the remaining oil
Now add the butter,
cinnamon quills,
Bruised cardamom pods,
Bay leaves
and remaining onion.
Stir over medium heat until starting to caramelise.
Next add rice and stir,
now 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 200C.
until the rice is cooked through which takes roughly 15 minutes.
When done, remove from the oven,
Add the lemon rind,
And stir through.
Time to dish up
Serve the braised chicken and peaches with a bed of lemon rice,
And scatterings of basil

An excellent option for dinner with the family.


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