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Cajun chicken pilaf
Cajun chicken pilaf
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Cajun-spiced chicken pilaf with currants and almonds for a flavorful, low-fat dish.
Ingredients:
  • 3 (200g each) chicken breast fillets, trimmed
  • 7.50 gm cajun seasoning (see note)
  • 3 oranges
  • 1 brown onion, finely chopped
  • 400.00 gm white long-grain rice, rinsed
  • 765.00 gm beef stock
  • 62.50 ml currants
  • 250.00 ml frozen peas
  • 40.00 ml slivered almonds, toasted
Instructions:
  • Rub chicken generously with Cajun seasoning. Heat a large non-stick pan over medium heat and spray both sides of chicken with oil. Cook chicken for 5 minutes per side until cooked through. Transfer to a plate, cover, and let rest for 5 minutes before serving.
  • Grate the zest from 2 oranges and squeeze the juice from all 3 oranges. Spray a large saucepan with oil and heat over medium heat. Saute onion and garlic for 3 to 4 minutes until onion is tender. Add rice and stir to coat. Pour in the stock, orange zest, and 1 cup of orange juice. Increase the heat to high and bring to a boil.
  • Lower the heat and gently simmer for 10 minutes with the pot covered. Add currants and peas, then take the pot off the heat. Let it sit covered for 5 minutes until the rice has absorbed the stock.
  • Slice the chicken and almonds, then add them to the cooked rice. Gently stir to combine everything thoroughly and season with a sprinkle of pepper before serving.

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