Chicken and baby mint peas kedgeree

Chicken and baby mint peas kedgeree with Ginger & Zest of Orange

A light, fragrant and warming rice dish that is easy to make. It has a nice balance of spicy and sweet orange flavours that stays with you. It is truly light and refreshing, enjoy!





Serves 4 - 6

Cooking and Preparation time  30 - 45 minutes


  • Diced chicken thighs                        400 - 450g ( Trim off skin and fat)
  • Ginger & Zest of Orange Paste        200g  (1 pot)
  • Basmati rice                                      2 cups
  • Chicken stock                                   4 Cups (Vegetable stock also works, use water if you don’t have stock)
  • Baby mint peas (frozen)                   1 ½ Cups
  • Extra virgin olive oil                         2 Tablespoons

Dressing ingredients

  • Extra virgin olive oil                         2 Tablespoons
  • Chopped coriander leaves              ¾ Cup
  • Fresh orange zest                            ½ an orange (1 Teaspoon full)
  • Fresh orange juice                           ½ orange squeezed
  • Salt                                                     To taste
  • Finely chopped birds eye chilli        1 x medium heat and de-seeded
  • White wine vinegar                           1 x Tablespoon ( Use ½ lemon juice  if you don’t have white wine vinegar)


  • Use a large pan with a lid to prepare this dish with a non-stick surface for ease of cooking
  • Do not cook on high heat as it can burn the rice at the bottom.
  • We will make this dish with uncooked rice so that it turns out fresh and fluffy.


  1. Add all the ingredients for the dressing into a bowl, mix well and set aside
  2. On medium heat, sauté ginger & zest of orange paste in 2 tablespoons of extra virgin olive oil for 1 minute. The paste will start caramelising
  3. Add the diced chicken and mix well into the paste until the chicken is well coated. Cook for  7 - 10 minutes, stirring at regular intervals so the paste or chicken doesn’t stick to the bottom of the pan
  4. Add the rice and mix well with the chicken and paste, ensuring the all the rice is also well coated with the paste
  5. Add stock, season generously with salt and mix well. Cover the pan with a lid and cook on low/medium heat for 15 – 20 minutes as the rice cooks and absorbs the stock
  6. Stir the contents of the pan at regular intervals ensuring the contents don’t stick or burn.  When the rice is al dente, (almost cooked), add frozen baby mint peas and mix well into the rice. Cover with lid and cook for further 5 minutes on low heat.
  7. The stock should be fully absorbed at this point and the rice well cooked.  Turn heat off.
  8.  Pour dressing all over the Kedgeree and mix well, Cover lid and leave for 5 minutes before serving.
  9. Serve with a crunchy raw salad with seasoned natural yoghurt, or eat on its own.