Name: Chicken and pea pilaf
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4
Ingredients: 1 tablespoon vegetable or olive oil; 1 large brown onion, finely chopped; 2 cloves garlic, crushed; 1/2 teaspoon ground turmeric; 1 teaspoon ground coriander; 500 gram chicken thigh fillets, cut into 2cm pieces; 2 cup white long-grain rice; 4 1/2 cup chicken stock; 1 cup frozen peas, thawed; 1/4 cup chopped coriander; 1/2 cup sultanas; lemon wedges, to serve

Chicken and pea pilaf

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Serves 4

Prep

Cook

35M

Total

40M

Ingredients

1 tablespoon vegetable or olive oil

1 large brown onion, finely chopped

2 cloves garlic, crushed

1/2 teaspoon ground turmeric

1 teaspoon ground coriander

500 gram chicken thigh fillets, cut into 2cm pieces

2 cup white long-grain rice

4 1/2 cup chicken stock

1 cup frozen peas, thawed

1/4 cup chopped coriander

1/2 cup sultanas

lemon wedges, to serve

Method

1.Heat oil in a large saucepan over moderate heat. Cook and stir onion, garlic and spices for 4 minutes. Add chicken; cook and stir for 5-6 minutes or until chicken is golden brown.

2.Stir in rice. Cook and stir for 3 minutes. Stir in stock. Bring to the boil. Reduce heat. Cook, covered, for 15 minutes or until rice is tender and liquid is absorbed. Remove from heat. Stand, covered, for 5 minutes (do not lift the lid).

3.Stir in peas, coriander and sultanas. Season with salt and pepper. Spoon into bowls. Serve with lemon wedges.

Use frozen mixed vegetables instead of peas.
Note

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