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Spiced pilaf with cumin chicken
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Ingredients:
  • 36.40 gm olive oil
  • 20g butter
  • 2 brown onions, halved, sliced
  • 1 cinnamon stick
  • 4 cardamom pods, lightly crushed
  • 2 dried bay leaves
  • 200.00 gm Basmati rice, rinsed
  • 446.25 gm chicken style liquid stock
  • 5.00 gm ground cumin
  • 4 chicken breast fillets
  • 82.50 ml chopped fresh coriander leaves
  • 300g green beans, steamed, to serve
Instructions:
  • In a saucepan over medium heat, sauté onion with 1 tablespoon of oil and butter, and a pinch of salt, stirring occasionally for 10 to 15 minutes until onion is golden.
  • Infuse the fragrant blend of cinnamon, cardamom, and bay leaves for 1 to 2 minutes. Toss in the rice until every grain glistens with oil. Pour in the stock and bring the mixture to a boil.
  • Lower the heat and cover tightly with a lid. Simmer gently for 12 to 15 minutes, or until all the stock is absorbed and the rice is tender.
  • Mix cumin, 1/4 teaspoon of salt, and the rest of the oil together. Massage the mixture onto the chicken. Heat a large non-stick frying pan over medium-high heat. Place the chicken in the pan, lower the heat to medium, and cook for 4 to 5 minutes on each side or until fully cooked.
  • Discard cinnamon stick and bay leaves, then gently fold in coriander with a fork. Enjoy the flavorful pilaf with the chicken and beans.

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