Spicy Chicken Pilaf

Pilaf is an aromatic dish consisting of rice cooked in a seasoned broth and a mix of spices. It is normally a side dish in the western world though by adding your favourite meat pilaf extends into a main meal, chicken is a superior option since it is so adaptable to any dish.

Ingredients serve 4

40 g butter

80 ml olive oil

700 g chicken thigh pieces

1 finely chopped onion (130g)

1 tsp crushed garlic

¼ tsp ground black pepper

½ tsp ground turmeric

½ tsp ground cumin

1 tsp ground cloves

1 tsp ground cinnamon

220 g long grain rice

500 g chicken stock

100 g green frozen peas

200 g sliced carrots

40 g sultanas

50 g toasted cashews

1 tbls chopped coriander leaves

½ tsp sea salt flakes

Method

Heat oil and butter over medium heat in a saucepan, sweat the chicken and cook for approx. 5 minutes. Add onion, garlic, pepper, turmeric, cumin, cloves, cinnamon and cook on high for approx 1 minute while stirring. Blend in the rice and making sure all the rice is well coated. Add stock and bring to the boil. Reduce heat to a simmer and cook covered for approx. 20 minutes. Add peas, carrots, sultanas, cashews, coriander leaves and salt and simmer for 5 minutes or until all liquid is absorbed. Serve chopped coriander leaves on top.

Note: Pilaf can be made gluten free by using gluten free stock. Substitute chicken with fish or other meats.