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    Saturday, October 24, 2015

    Almond, pea and coriander pilaf with chicken Recipe

    Almond, pea and coriander pilaf with chicken Recipe
        2 teaspoons ground coriander
        1 teaspoon cumin seeds
        8 curry leaves
        1 1/2 cups (300g) SunRice Basmati Rice
        2 3/4 cups (685ml) chicken stock
        1 1/2 cups (230g) peas
        1/2 cup (65g) toasted slivered almonds
        Coriander and mint sprigs, to serve
        2 tablespoons olive oil
        6 (about 800g) chicken thigh fillets, cut into 3cm pieces
        1 brown onion, finely chopped
        1 tablespoon finely grated ginger
        1 fresh long green chilli, seeded, finely chopped

    Almond, pea and coriander pilaf with chicken Recipe

        Step 1

        Heat half the oil in a large saucepan over high heat. Add half the chicken and cook, turning occasionally, for 2-3 minutes or until golden brown. Transfer to a bowl. Repeat with remaining chicken.
        Step 2

        Heat remaining oil in the pan over medium heat. Add onion, ginger and chilli and cook, stirring, for 5 minutes or until onion softens. Add ground coriander, cumin and curry leaves and cook, stirring, for 1 minute or until aromatic. Add rice and chicken and stir to combine. Add chicken stock; bring to the boil. Reduce heat to low and cook, covered, for 12 minutes or until liquid is absorbed and rice is tender. Remove from heat; sprinkle with peas. Cover and set aside for 10 minutes.
        Step 3

        Add the almonds to the rice and use a fork to fluff the rice and stir the peas and almonds through.
        Step 4

        Spoon among serving bowls. Top with coriander and mint. Serve immediately.

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    Item Reviewed: Almond, pea and coriander pilaf with chicken Recipe Rating: 5 Reviewed By: Mrs. Chef
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