Name: Spiced chicken and rice pilaf
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 2 tablespoon oil; 1 teaspoon cardamom pods; 1 teaspoon black mustard seeds; 1 teaspoon cumin seeds; 1 medium onion, peeled and diced; 4 clove garlic, minced; 1/2 cup long grain rice; 300 gram boneless and skinless chicken thighs; 1/4 cup flour; 2 tablespoon oil; 2 courgettes, sliced (optional); 1 cup frozen peas; 3 cup chicken stock; 2 cinnamon sticks

Spiced chicken and rice pilaf

This is a simple and easy option for the family dinner. We have taken a traditional favourite – chicken and rice – and given it a little twist!

Skip to Recipe

Serves 4

Prep

10M

Cook

30M

Total

40M

Ingredients

2 tablespoon oil

1 teaspoon cardamom pods

1 teaspoon black mustard seeds

1 teaspoon cumin seeds

1 medium onion, peeled and diced

4 clove garlic, minced

1/2 cup long grain rice

300 gram boneless and skinless chicken thighs

1/4 cup flour

2 tablespoon oil

2 courgettes, sliced (optional)

1 cup frozen peas

3 cup chicken stock

2 cinnamon sticks

Method

1.Heat the first measure of oil in a large frying pan until hot, but not smoking. Add the cardamom, mustard and cumin. Cook on high for 3 minutes, stirring occasionally.

2.With the back of the spoon, crush the cardamom pods as they soften to expose the seeds and obtain maximum flavour.

3.Add the onion and garlic to the cardamom mix and cook for a further 2 to 3 minutes or until the onion is soft.

4.Add the rice and cook for 1 minute, stirring constantly so the rice is coated with the spices. Remove from heat.

5.Cut the chicken into 2cm pieces and toss in flour.

6.Heat the second measure of oil in another frying pan. Add the chicken and brown evenly. Add the cooked chicken, courgettes (if using) and peas to the rice. Stir to combine.

7.Add the chicken stock and bring it all to a slow simmer. Push the cinnamon into the rice mixture and place a tight fitting lid on top.

8.Turn down the heat to low and cook for 20 minutes. Remove from heat and let it rest for 10 minutes before serving.

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