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Almond, pea and coriander pilaf with chicken
Almond, pea and coriander pilaf with chicken
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Peas shine as the star in this fragrant chicken pilaf.
Ingredients:
  • 6 (about 800g) chicken thigh fillets, cut into 3cm pieces
  • 1 brown onion, finely chopped
  • 20.00 ml finely grated ginger
  • 1 fresh long green chilli, seeded, finely chopped
  • 2 tsp ground coriander
  • 1 tsp cumin seeds
  • 8 curry leaves
  • 300g basmati rice
  • 685ml chicken stock
  • 230g pea
  • 65g almond
  • Coriander, to serve
  • Mint sprigs, to serve
Instructions:
  • In a large saucepan, heat half of the oil over high heat. Add half of the chicken and cook, turning occasionally, until golden brown, about 2-3 minutes. Transfer cooked chicken to a bowl and repeat with the remaining chicken.
  • In the same pan, warm the rest of the oil over medium heat. Saute onion, ginger, and chili for about 5 minutes until the onion softens. Stir in ground coriander, cumin, and curry leaves for 1 minute until fragrant. Mix in rice and chicken. Pour in the chicken stock and bring to a boil. Lower the heat, cover, and simmer for 12 minutes until the liquid is absorbed and the rice is tender. Remove from heat, sprinkle with peas, cover, and let sit for 10 minutes before serving.
  • Mix in the almonds with the rice using a fork to fluff and gently incorporate the peas.
  • Divide into serving bowls. Garnish with fresh coriander and mint. Serve promptly.

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