Wednesday

CHICKEN PILAF SERVES 4 PREP 10 MINS COOK 15 MINS PER SERVE 3146kj

2 tbsp olive oil 1 onion, chopped 1 ½ tsp ground coriander 1 ½ tsp ground cumin 1 ½ tsp chilli flakes 1 ½ cups basmati rice 400g can diced tomatoes ½ cup water 400g can brown lentils, drained, rinsed 500g chicken thigh fillets, diced ¼ cup plain flour 1 tbsp chopped parsley leaves lemon wedges, salad to serve

In a large saucepan, heat half oil on high. Saute onion 8-10 mins until golden.

Add 1 tsp each coriander, cumin and chilli. Cook, stirring, 1 min, until aromatic. Mix in rice, stirring to coat.

Stir in tomatoes and water. Bring to the boil. Reduce heat to low and simmer, covered, 12-15 mins until liquid has been absorbed. Remove from heat. Set aside 5 mins. Stir lentils through.

Meanwhile, toss chicken fillets in combined flour and remaining spices, shaking off excess.

In a large frying pan, heat remaining oil on high. Cook chicken 4-5 mins until golden and cooked through. Drain.

Serve pilaf topped with chicken and sprinkled with parsley. Accompany with lemon wedges and salad.