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Chicken Pilaf

I had to share this recipe because it is SO delicious and easy to make! Serves 4

INGREDIENTS:

  • 30ml Avocado oil
  • 1 medium onion, diced
  • 1kg chicken breast, cut into blocks
  • 2 teaspoons cumin
  • 2 teaspoons cinnamon
  • 2 teaspoons turmeric
  • 1 chicken stock cube
  • 250ml water
  • 1 cup wild/basmati rice
  • The juice of 1 orange, as well as the zest for serving
  • 4 large carrots, diced
  • 3 Tablespoons of slivered almonds
  • 1 tin kidney beans (400g)
  • A handful of baby spinach  
  • FOR SERVING: Coriander and Bulgarian yoghurt  

METHOD:

  1. In a saucepan, heat the oil, and cook the onions until light brown
  2. Add the chicken and cook until brown
  3. Add the cinnamon, turmeric and cumin to the chicken
  4. Allow the stock cube to dissolve in 250ml of water, and add to the chicken dish
  5. Add the juice of 1 orange, and set the zest aside
  6. Allow to simmer on a low heat  
  7. In a separate pot, boil the rice until just done, drain the water off and then add to the chicken dish
  8. At this point, add the diced carrot and mix through
  9. Allow mixture to simmer for another 10 – 15 minutes, until the carrots and rice are completely done
  10. About 5 minutes before the end, add the almonds, beans and spinach (I left the spinach resting on top until I served it, and then mixed it through)  
  11. For serving: Garnish with lemon zest and a tablespoon of Bulgarian Yoghurt
ADAPTED FROM WOMEN AND HOME MAGAZINE