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Mojo chicken with congri

Method

  • 2-3 days before you want to serve this dish, whisk 6 roughly chopped garlic cloves with the chillies, 2 tspn toasted cumin seeds, ½ tspn salt, the orange and lime juice, 240 ml olive oil, the sherry vinegar and a sprinkling of chopped parsley. Refrigerate about one-third of this mixture. 
  • Then place the chicken in a large bowl and pour the remaining marinade over. Cover with plastic wrap and refrigerate for up to 3 days turning 2-3 times a day. 
  • When ready, preheat oven to 200°C fan forced (220°C normal).
  • Transfer the chicken with any marinade to a heavy-bottomed oven tray. Then skewer through the legs and the breast point, and cook in the oven for 15 mins.
  • Then reduce the oven temp. to 180°C fan forced (200°C normal) and cook the chicken for about another 75 mins, until the juices run clear when the thigh is pierced with a skewer (or small sharp knife).
  • To make the congri, heat 1 tbsp oil in a heavy-bottomed pot and gently sauté the bacon until the cooking process begins. Then add 2 crushed garlic cloves with the bay leaf, red onion and red capsicum. Stir and briefly sauté.
  • Add the remaining toasted cumin seeds, thyme and rice. Stir to coat well. 
  • Then add the stock, ham, kidney beans and seasonings. Stir well and bring to the boil. Tightly cover, turn down the heat and gently cook for 15-20 mins until the rice is tender and most of the liquid is absorbed. Set aside covered for 15 mins, before fluffing up with a fork. Taste for seasoning. 
  • When ready, cut the chicken into portions and reheat the reserved marinade. 
  • To serve, spoon a bed of the rice onto individual plates, top with the chicken and spoon the sauce over.
  • from American chef-restaurateur Norman van Aken

Ingredients

  • 8 large garlic cloves
  • 2 small red chillies, seeded & finely chopped
  • 2½ tspn cumin seeds, toasted
  • sea salt & freshly ground pepper
  • 2½ tbsp fresh orange juice
  • 2½ tbsp fresh lime juice
  • olive oil
  • 2 tspn sherry (or red wine) vinegar
  • 2 tbsp chopped fresh parsley
  • 1.8 kg whole chicken
  • 60 gm rindless bacon rashers, diced
  • 1 bay leaf, broken into 3-4 pieces
  • 1 small red onion, diced
  • 1 red capsicum, cored, seeded & diced
  • ½ tbsp chopped fresh thyme leaves
  • 185 gm Basmati (or any long grain) rice 
  • 360 ml chicken stock
  • 75 gm ham, diced
  • 185 gm canned red kidney beans, drained & rinsed well

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    3 tbsp1/4 cup
    1 cup250 ml
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