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This kid leg roasted over rice is a simple way to feed a crowd and looks fantastic when you put it down in the centre of the table.

Serves: 4 Time: mins
Ingredients:

  • 1.5 kg kid leg)
  • 250g Basmati rice
  • 2 tablespoons (or thereabouts) olive oil
  • 3 tsp ground cinnamon
  • Salt (a good heaped teaspoon for seasoning the chicken)
  • 2 onions, peeled and diced
  • 1 whole cinnamon sticks
  • 3 cups hot chicken stock or boiling water (500ml)
  • 10 cardamom pods
  • 2 tsp whole allspice
  • 4 bay leaves
  • Freshly ground black pepper on the table

Method:

  1. Preheat the oven to 180oC
  2. Soak the rice in a bowl of cold water for 30 minutes.
  3. Rub the kid with 1 tablespoon of olive oil, salt and ½ the ground cinnamon.
  4. Heat a large deep heavy bottomed casserole pan- that has a lid, add the remaining olive oil over a moderate heat and add the kid.
  5. Put the pan un-lidded for the time being in the hot oven roast for 20 minutes per 500gr for well done, or 15 minutes per 500gr for pink.
  6. Meanwhile, grind the rest of the cardamom and the allspice, leaving the cinnamon stick whole.
  7. Drain the rice.
  8. Remove the pan from the oven and remove the kid to a plate. Leave the oven on.
  9. Put the pan on a low heat and add the diced onion and the rest of the ground spices and remaining bay leaves to the pan. Add a pinch of salt and cook
  10. the onions in the fat and olive oil, stirring often, until soft and sweet, about 8 – 10 minutes
  11. Add the well-drained rice to the onion mix and stir well.
  12. Make a well in the middle of the rice mixture and place the kid in it. Add the hot stock or water.
  13. Bring the pot to a simmer and then return the pan to the oven with the lid tightly on.
  14. Cook for about 20 – 25 minutes until the rice is cooked and the liquid is absorbed.
  15. Remove from the heat and allow the dish to rest for 10 minutes with the lid on.
  16. Serve with wedges of lemon to squish at the table and give the rice a final seasoning with salt and generous grinding of fresh black pepper.

James Whetlor

Author James Whetlor

Owner and head butcher at Cabrito.

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