Spiced Rice

1. Heat a medium pot over medium heat and add the finely chopped 1 large onion with the 3 cinnamon sticks, 3 cardamom pods, and 3 cloves.
2. Cook slowly for about 6 to 8 minutes until the onion is lightly browned and smells fragrant.
3. Add the washed and strained 2 cups of rice together with 2 to 3 tsp Robertson Spice for Rice.
4. Stir well so the rice gets coated properly in all the spices. Cover with a lid and let it steam gently for 3 minutes.
5. Remove the lid and stir again so nothing catches at the bottom.
6. Pour in about 4 cups of hot water, enough to cover the rice by roughly 1 inch, then add the 1 tbsp butter.
7. Lower the heat, cover partially with the lid, and cook for 18 to 20 minutes until the rice is soft and fluffy.
8. If the rice still feels firm, add a splash more hot water and give it a few extra minutes.
9. Remove the pot from the heat and gently fold in the diced 1 large green pepper, diced 3 large green chilies, and chopped fresh dhania. Let the rice sit covered for 5 minutes before serving so the flavours settle nicely.

Roast Chicken

1. Place the chicken pieces into a large bowl and season with salt to taste, 1 tsp black pepper, 1 1/2 tsp white pepper, 1 tsp barishap, 1/4 tsp turmeric, and 1 tsp Durban masala.
2. Mix properly so every piece is coated. Let it marinate for at least 20 to 30 minutes. If you’ve got extra time, an hour is even better.
3. Add the 12 peeled baby potatoes to the marinated chicken and toss everything together.
4. Heat a large heavy pot over medium heat and add the 2 tbsp olive oil and 2 tbsp butter.
5. Add the chicken and potatoes in a single layer if possible.
6. Let them roast for about 5 minutes without moving too much, so they pick up colour.
7. Pour in the 1/2 cup of water, cover with a lid, and let everything steam gently for about 30 to 35 minutes, stirring now and then so the potatoes don’t stick.
8. Once the chicken and potatoes are cooked through, remove the lid and allow everything to roast uncovered for another 10 minutes until slightly browned and glossy.
9. Add an extra bit of butter if the pot looks dry.
10. Finish with chopped fresh dhania and the 2 chopped mint leaves just before serving.

Serve

1. Serve the Spiced Rice alongside the roast chicken and potatoes with warm steamed table queen squash on the side.
2. Spoon some of the buttery pot juices over the rice because that’s where all the flavour sits.