Spiced chicken pi­laf

Australian Women’s Weekly NZ - - WEEKNIGHT COOKING -

SERVES 4 PREP AND COOK TIME 40 MIN­UTES

6 (650g) chicken thigh fil­lets, halved 1/4 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.

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