- 0:10 Prep
- 0:25 Cook
- 4 Servings
- Capable cooks
Fresh and juicy peas are ideal for a side dish, but are just as comfortable as the star ingredient in this aromatic chicken pilaf.
Ingredients
- 2 tablespoons olive oil
- 6 (about 800g) chicken thigh fillets, cut into 3cm pieces
- 1 brown onion, finely chopped
- 1 tablespoon finely grated ginger
- 1 fresh long green chilli, seeded, finely chopped
- 2 teaspoons ground coriander
- 1 teaspoon cumin seeds
- 8 curry leaves
- 1 1/2 cups (300g) Basmati rice
- 2 3/4 cups (685ml) Massel chicken style liquid stock
- 1 1/2 cups (230g) peas
- 1/2 cup (65g) toasted slivered almonds
- Coriander, to serve
- Mint sprigs, to serve
Method
- Step 1Heat 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.
- Step 2Heat 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.
- Step 3Add the almonds to the rice and use a fork to fluff the rice and stir the peas and almonds through.
- Step 4Spoon among serving bowls. Top with coriander and mint. Serve immediately.
- Low carb
- Low sugar
Nutrition
3353 kj
Energy
36g
Fat Total
7g
Saturated Fat
7g
Fibre
49g
Protein
158mg
Cholesterol
828.22mg
Sodium
5g
Carbs (sugar)
67g
Carbs (total)
All nutrition values are per serve
Related Video
- Author: Sarah Hobbs
- Image credit: Ian Wallace
- Publication: Notebook:
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