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WINE CHOICE: Villa Wolf Pinot Noir
Pfalz, Germany
Spiced Shredded Chicken
Succulent chicken with the satisfying crunch of black rice pairs well with a light, flavoursome Pinot Noir.
The spices in the chicken coupled with the richness of good stock are balanced with the soft fruit and elegance of this attractive Pinot Noir.
Recipe
- Shopping List
- Chicken thighs – on the bone ideally
- Thai black rice, wild rice or any rice – 200g
- 50ml chicken stock concentrate (or stock cubes, the liquid is really good though!)
- Moroccan spices e.g. cinnamon, cumin, turmeric, ginger, paprika, coriander
- 1 medium onion
- 100ml creme fraiche
- Fresh parsley and coriander
- 1 whole cucumber
- Peel the skin off your chicken thighs – just grab hold of a flappy bit and pull, it will come away!
- Boil the kettle and pour enough water into a saucepan to totally cover the chicken.
- Add the thighs and spices and half the peeled onion. If you have a cinnamon stick, pop it in now. Add a good teaspoon of each or any of the following: cumin, turmeric, ginger, paprika, ground coriander. Spice blends like garam masala or ras el hanout also work. (Remember, lots of flavour needed.)
- Season and bring to the boil. Simmer for about 40 minutes.
- Remove the chicken from the pan. Keep the water on the boil as you will use this to make stock. Set the chicken aside to cool a little.
- In the meantime, slice cucumber on a diagonal, about 1cm thickness. Up to you how many slices/canapés you want to make.
- Scoop out some of the seeds in the middle to make a small recess – don’t dig all the way through if you can help it.
- Debone the chicken and put the bones back into the boiling pan, add the stock or stock cube at this point and reduce for another 30 minutes ideally – the longer the better.
- Shred the chicken using 2 forks or a fork and a hand. It will pull apart into quite fine shreds.
- Cook the rice – microwave Thai Black rice looks fab and has a lovely texture, wild rice too. Any rice will taste good.
- Mix the rice and chicken in a bowl with freshly chopped coriander and parsley and pour in about 75ml of the stock.
- In a separate dish, mix 50ml of your stock with 100ml of creme fresh and season – this mixture is to garnish your canapé.
- Pile your chicken and rice onto your cucumber and put a small dollop of the creme fresh mix on top. Et voila!
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