Name: Spicy chicken with currant and almond pilaf
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1
Cuisine: indian
Ingredients: 18.20 gm olive oil; 2 tsp garam masala (see note); 1 tsp ground fennel; 4 (200g each) Cornfed chicken breast fillets, thickly sliced; 30g butter; 1 medium brown onion, finely chopped; 300.00 gm white Basmati rice; 255.00 gm chicken style liquid stock; 62.50 ml currants; 125.00 ml chopped dried apricots; 125.00 ml slivered almonds, toasted

Spicy chicken with currant and almond pilaf

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Prep Time:
15 minutes

Cook Time:
25 minutes

Total Time:
40 minutes

Try our Spicy Chicken with Currant and Almond Pilaf for an easy and flavorful weeknight dinner.

Ingredients:

2 tsp garam masala (see note)
1 tsp ground fennel
4 (200g each) Cornfed chicken breast fillets, thickly sliced
30g butter
1 medium brown onion, finely chopped
300.00 gm white Basmati rice
255.00 gm chicken style liquid stock
62.50 ml currants
125.00 ml chopped dried apricots
125.00 ml slivered almonds, toasted

Instructions:

In a saucepan over medium heat, melt butter. Add onion and cook for 5 minutes until soft. Stir in rice, stock, and 1 cup of cold water. Cover, bring to a boil, then simmer on medium-low for 12 minutes until rice absorbs the liquid. Transfer to a heatproof bowl and mix in currants, apricots, and almonds.
In a shallow glass or ceramic bowl, mix oil, garam masala, and fennel. Add chicken and coat evenly.
Preheat a frying pan over medium heat until hot. Sear the chicken for 3 minutes on each side until golden brown and fully cooked. Remove to a plate and let it rest, covered, for 5 minutes. Serve the chicken over a bed of pilaf.

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