HAVI PRINTS (ORIENTAL CHICKEN AND RICE WITH AN ARMENIAN TWIST)

Ingredients
For the rice:
. 120 gm Basmati rice
. 220 ml water
. 50 gm topside beef
. 1 tsp sunflower oil
. ½ tbsp whole cardamom
. 1 tsp salt
. 1 tsp sweet pepper
. ½ tsp fresh rosemary
. ½ tsp cinnamon
For the chicken:
. ½ a whole chicken
. 100 gm pomegranate molasses
. ½ cup sunflower oil
. 2 pc bay leaves
. ½ tsp salt
. ½ tsp black pepper
For the sauce:
. 30 gm butter
. 30 gm flour
. 120 ml water
Method
For the marinade, mix the pomegranate molasses together with the sunflower oil and spices.
Rub the chicken properly with the marinade, and keep for at least 12 hrs in the chiller.
Place the marinated chicken in the oven for 30 mins at 180ºC.
Meanwhile, grind the topside in the meat mincer.
Heat the sunflower oil in a pan and add the meat; keep cooking till the water in the meat has completely dried.
Add the spices and the rice to 220 ml of water and boil on a low flame, until the water has completely evaporated.
Remove the chicken from the oven and collect all the marinade and water that remains; place in a pot, and add the butter and flour.
Gradually, pour 120 ml of water and, using a whisk, keep mixing on medium flame till thick in texture.
Place the rice on a serving plate, with the half chicken next to it, along with the sauce in a small ramekin.