Almond, pea and coriander pilaf with chicken

Recipes / Meat

Fresh and juicy peas are ideal for a side dish, but are just as comfortable as the star ingredient in this aromatic chicken pilaf.

Recipe «Almond, pea and coriander pilaf with chicken» presented in category Recipes / Meat, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tbsp olive oil, 6 chicken thigh fillets, cut into 3cm pieces, 1 brown onion, finely chopped, 1 tbsp 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 Basmati rice, 2 3/4 cups Massel chicken style liquid stock, 1 1/2 cups peas, 1/2 cup toasted slivered almonds, Coriander and mint sprigs, to serve.

Ingredients:

  • 2 tbsp olive oil 
  • 6 chicken thigh fillets, cut into 3cm pieces 
  • 1 brown onion, finely chopped 
  • 1 tbsp 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 Basmati rice 
  • 2 3/4 cups Massel chicken style liquid stock 
  • 1 1/2 cups peas 
  • 1/2 cup toasted slivered almonds 
  • Coriander and mint sprigs, to serve 

Instructions

  1. 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.
  2. 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.
  3. Add the almonds to the rice and use a fork to fluff the rice and stir the peas and almonds through.
  4. Spoon among serving bowls. Top with coriander and mint. Serve immediately.