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Chicken Pilaf
Ingredients
2 tablespoons vegetable oil
600g chicken thighs cut into bite size pieces
1 teaspoon ground turmeric
¼ teaspoon ground cinnamon
ground black pepper
2 ½ cups Basmati rice
1 litre hot chicken stock
2 ½ teaspoons salt
¼ cup raisins
¼ cup cashews, toasted
Parsley
Method
Heat oil in frypan and cook chicken until golden and nearly cooked. Add turmeric, cinnamon, freshly ground black pepper and rice and fry, stirring for 2-3 minutes. Add hot stock, salt and raisins, stir well and bring to the boil.
Reduce heat and sprinkle the raisins and cashews over the top of the rice, cover and simmer for 20 minutes. Stir the pilaf and serve sprinkled with chopped parsley. |
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