Indian spiced chicken

Ingredients for 4 servings:

• 1 chicken, ready to cook, approx. 1.25 kg
• Salt
• pepper
• ½ tsp chili pepper(s), crushed
• ¼ tsp cardamom
• ¼ tsp nutmeg, grated
• 3 tbsp oil
• 2 tbsp lime juice
• 200 g rice (long grain rice)
• 500 g broccoli
• 100 g almonds
• 2 stalk(s) cinnamon
• Grease for the tray

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Season the chicken generously with salt and pepper inside and out. Place on a greased baking tray and roast in a preheated oven (electric oven: 200°C / fan oven: 175°C) for about 1 hour. Mix the chili, cardamom, and nutmeg with the oil and lime juice. Brush the chicken with this seasoning several times during the last half hour. Cook the rice in boiling salted water for about 20 minutes. Cut the broccoli into small florets. Cook in boiling salted water for 8 minutes, then drain. Mix the rice, broccoli, almonds, and cinnamon sticks together, add to the chicken 10 minutes before the end of the cooking time, and cook until cooked through. Carve the chicken and arrange everything decoratively on a platter.