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Chicken, squash and coriander pilaf
Chicken, squash and coriander pilaf
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
30-minute BBQ chicken pilaf - quick and delicious!
Ingredients:
  • 200g (1 cup) Basmati rice
  • 1 onion
  • 2cm piece ginger
  • 2.50 gm ground cumin
  • 2 tsp ground coriander
  • 20g butter
  • 80ml (1/3 cup) olive oil
  • 250g button squash
  • 375ml (1 1/2 cups) chicken style liquid stock
  • 1 barbecue chicken
  • 20g (1/4 cup) flaked almonds
  • 1/2 bunch fresh coriander
Instructions:
  • Rinse rice in a sieve under running water until water runs clear. In a food processor, combine halved onion, ginger, garlic, cumin, and ground coriander. Process until onion is finely chopped.
  • In a large frying pan over low-medium heat, heat the butter and 2 tablespoons of oil until shimmering. Add the onion mixture and cook, stirring occasionally, until softened, about 5 minutes.
  • Slice the squash and add it to the pan with the rice and stock. Increase the heat to medium and bring it to a simmer while stirring. Season with pepper and 1 teaspoon of salt. Reduce the heat to low-medium, cover the pan, and cook for 15 minutes or until the liquid is absorbed.
  • Once the chicken is cooked, shred the meat using two forks, discard the skin and bones, and mix the shredded meat with the rice. Cover the mixture, remove from heat, and let it stand for 5 minutes to allow the residual heat to finish cooking the rice.
  • In a small frying pan over medium heat, toast almonds with the remaining 2 tablespoons of oil until golden, about 1 minute.
  • Sprinkle almonds and almond cooking oil over pilaf. Garnish with torn fresh coriander leaves before serving.

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