Method
1. Preheat oven to fan forced 200ºC
2. Add cinnamon stick, coriander seeds, chili flakes and pink Himalayan salt flakes to the TM5 bowl
3. Blitz with MC in place - approx 5 sec, speed 10
4. Then add garlic clove, red onion, onion, ginger and extra virgin olive oil to the mixture
5. Chop with MC in place - approx 2 sec, speed 6
6. Sauté - approx 8 min, Varoma, speed 2
7. Then add chicken stock to the mixture
8. Cook - approx 6 min, 100°C, reverse gentle stir
9. Place chicken fillets into the base of a large baking dish with a lid
10. Pour aromatics mixture on top
11. Add water, white rice, currants, bay leaves, cardamom pods and saffron threads to the chicken
12. Cover
13. Bake - 1 hr, 200°C
14. Stir butter into the chicken
15. Scatter almonds over the chicken
16. Serve