Persian Chicken Curry with Pomegranate and Saffron - My Food Bag

Steps Cook riceGrate carrot. Heat a drizzle of oil in a pot on medium heat. Add carrot andwalnuts and cook for 1-2 minutes, until toasted. Add rice, saffron, watermeasure and 1/2 tsp salt and bring to the boil. Once boiling, cover andreduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered,for 8 more minutes. Do not lift lid during cooking. Prep chickenThinly slice capsicum. Pat chicken dry, season with salt and coat in Persianspices. Cook chickenHeat a drizzle of oil in a fry-pan on medium-high heat. Cook chicken for about2 minutes each side, until golden. Add almonds, capsicum and 1/2 tsp salt,cook for 1-2 minutes. Add chicken broth and first measure of pomegranatemolasses, bring to the boil and reduce heat to medium. Simmer for 8-9minutes, until chicken is cooked through and sauce has thickened. Finish riceWhen rice has cooked, fold through spinach and season to taste. Thickly slicechicken before serving and return to sauce. Serve rice topped with chicken and sauce. Finish with yoghurt, pomegranate molasses and mint leaves.