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Chicken Pilaf HT MC M. Eastern 40mins Serves 4 Hot Poultry Grains Dried Fruit Nuts Herbs Main course Gluten Wheat free Eggless Middle East
Ingredients 4 Large Chicken Joints Salt and Pepper 1 tbsp Vegetable Oil 50g/2oz Butter 1 Large Onion, chopped 1 Garlic Clove, crushed ½ teasp Ground Cumin ½ teasp Ground Cinnamon 6 Cardamoms, crushed 6 Cloves ½ teasp Turmeric 250g/9oz Long-grain Rice 600ml/20fl.oz. Fresh Chicken Stock 2 Bay Leaves 50g/2oz Sultanas 50g/2oz Flaked Almonds
Instructions
1. Wipe the chicken and cut each joint into two pieces. Sprinkle lightly with salt and pepper. Heat the oil and half the butter in a large saucepan and fry the chicken until browned. Remove the chicken.
2. Fry the onion in the same saucepan for 10 minutes, then add the garlic, ground cumin, cinnamon, cardamoms and cloves, and fry for a further 2-3 minutes.
3. Return the chicken pieces to the saucepan, cover and cook over a gentle heat for 15 minutes, stirring from time to time so that the chicken is well coated.
4. Add the rice, stock, turmeric and bay leaves to the chicken; bring to the boil. Cover and cook gently for 10 minutes.
5. Stir in the sultanas and cook for a further 5-10 minutes until the rice is tender.
6. To serve - quickly fry the almonds in the remaining butter for 2-3 minutes, until golden, then pour over the pilaf.
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