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| Photo: Almond, pea and coriander pilaf with chicken recipe |
The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Almond, pea and coriander pilaf with chicken Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Almond, pea and coriander pilaf with chicken.
Fresh and juicy peas are ideal for a side dish, but are just as comfortable as the star ingredient in this aromatic chicken pilaf.
Preparation Time
10 minutes
Cooking Time
25 minutes
Ingredients (serves 4)
2 tbs olive oil
6 (about 800g) chicken thigh fillets, cut into 3cm pieces
1 brown onion, finely chopped
1 tbs finely grated ginger
1 fresh long green chilli, seeded, finely chopped
2 tsp ground coriander
1 tsp cumin seeds
8 curry leaves
1 1/2 cups (300g) basmati rice
2 3/4 cups (685ml) chicken stock
1 1/2 cups (230g) peas
1/2 cup (65g) toasted slivered almonds
Coriander and mint sprigs, to serve
Method
Heat half the oil in a large saucepan over high heat. Add half the chicken and cook, turning occasionally, for 2-3 minutes or until golden brown. Transfer to a bowl. Repeat with remaining chicken.
Heat remaining oil in the pan over medium heat. Add onion, ginger and chilli and cook, stirring, for 5 minutes or until onion softens. Add ground coriander, cumin and curry leaves and cook, stirring, for 1 minute or until aromatic. Add rice and chicken and stir to combine. Add chicken stock; bring to the boil. Reduce heat to low and cook, covered, for 12 minutes or until liquid is absorbed and rice is tender. Remove from heat; sprinkle with peas. Cover and set aside for 10 minutes.
Add the almonds to the rice and use a fork to fluff the rice and stir the peas and almonds through.
Spoon among serving bowls. Top with coriander and mint. Serve immediately.
Source
Notebook: - March 2010, Page 161
Recipe by Sarah Hobbs
More Rice Recipes:
Chicken pilaf with mussels and saffron rice
Chicken curry, mustard seeds and rice
Chicken and Tenderstem rice salad
Brown rice and barley salad
Baked Brown Rice
Honey Rice Pudding
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