Name: Chicken with spiced rice
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Ingredients: 1/4 cup (60ml) olive oil; 4 chicken breast fillets, halved; 1 large onion, finely sliced; 1 teaspoon turmeric; 2 cup (400g) long-grain rice, washed; 4 cup (1l) hot chicken stock; 8 peppercorns; 4 cardamom pods, lightly crushed; 2 whole cloves; 1 stick cinnamon; 1 cup (120g) fresh or frozen peas

Chicken with spiced rice

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Serves 6

Prep

15M

Cook

40M

Total

55M

Ingredients

1/4 cup (60ml) olive oil

4 chicken breast fillets, halved

1 large onion, finely sliced

1 teaspoon turmeric

2 cup (400g) long-grain rice, washed

4 cup (1l) hot chicken stock

8 peppercorns

4 cardamom pods, lightly crushed

2 whole cloves

1 stick cinnamon

1 cup (120g) fresh or frozen peas

Method

1.Heat oil in a large, deep frying pan or shallow flameproof casserole on high. Cook chicken pieces for 2 minutes each side, until golden. Set aside.

2.Reduce heat to medium and sauté onion in same pan for 3 minutes, until golden. Add turmeric and cook, stirring, for 1 minute. Mix in rice and stir for 3-4 minutes, until translucent. Stir through stock and spices and season. Return chicken to pan, pushing down into rice.

3.Cover and cook on low heat for 15 minutes. Add peas and cook for another 8-10 minutes, until chicken is cooked through and liquid absorbs. Serve.

Basmati rice is the best choice for this Indian-style pilaf. Not only does it add a wonderful fragrance to the dish, but it’s better for you as it has a lower GI than other types of long-grain rice.
Note

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Ingredients

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