Spiced chicken pilaf

SERVES 4 PREP AND COOK TIME 40 MINUTES

6 (650g) chicken thigh fillets, halved ¼ cup (60ml) extra virgin olive oil ½ teaspoon smoked paprika

2 cloves garlic, chopped finely

2 cups (400g) basmati rice

1 large (200g) brown onion, sliced thinly

1 tablespoon tomato paste 1 tablespoon finely chopped lime pickle

3 cups (750ml) salt-reduced chicken stock

½ cup (120g) canned chopped tomatoes

2 tablespoons coarsely chopped coriander

1 Combine the chicken, 2 tablespoons of the oil, paprika and garlic in a medium bowl.

2 Meanwhile, place the rice in a medium sieve and rinse under cold water until the water runs clear.

3 Heat the remaining oil in a medium, heavy-based saucepan over high heat and cook the chicken until browned on both sides. Remove from the pan.

4 Add the onion to the same pan; cook stirring, over medium heat for about 5 minutes or until onion softens and browns lightly.

5 Increase the heat to high; add the rice, tomato paste and lime pickle, cook, stirring, for about 1 minute or until the rice is well coated in the onion mixture. Stir in the stock and tomatoes; bring to the boil. Return the chicken and any juices to the pan. Reduce the heat to low, cover with a tight-fitting lid and simmer gently for 12 minutes.

6 Remove the pan from the heat. Check if the rice is cooked by lifting the lid – if all the liquid is absorbed and little holes appear on the surface, it’s done. Replace the lid and stand for 10 minutes. Stir the rice with a fork to separate the grains. Sprinkle with coriander and serve with lemon wedges. Suitable to freeze. Not suitable to microwave.