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A Weekday
Menu Recipe
Chicken Pilaf
HT MC M Eastern 40mins
Serve
4 Hot Poultry
Dried Fruit Nuts Grains Main Course Healthy Eating
Gluten Wheat Dairy Free Eggless Middle East
Ingredients
4
Large Chicken Joints
Salt
and Pepper
3
tbsp Olive Oil
1
Large Onion, chopped
1
Garlic Clove, crushed
1/2
teasp Ground Cumin
1/2
teasp Ground Cinnamon
6
Cardamons, crushed
6
Cloves
1/2
teasp Turmeric
250g/9oz
Long-grain Rice
600ml/1pt
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 2 tablespoons of the oil 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 oil for 2-3 minutes, until
golden, then pour over the pilaf.
Serving Suggestions :
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Prep
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