Chicken With Spiced Pilaf

4
Servings
15m
Prep Time
40m
Cook Time
55m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (502 g)
  • Calories 618.6
  • Total Fat - 12.4 g
  • Saturated Fat - 2.9 g
  • Cholesterol - 127.5 mg
  • Sodium - 191.2 mg
  • Total Carbohydrate - 67.1 g
  • Dietary Fiber - 4.1 g
  • Sugars - 2.8 g
  • Protein - 57.4 g
  • Calcium - 47.8 mg
  • Iron - 3.7 mg
  • Vitamin C - 2.1 mg
  • Thiamin - 0.5 mg

Step 1

Heat half the oil in a large stockpot and add onion and capsicum and cook, stirring, until onion is soft and then add ginger, chilli and garam masala and cook, stirring for about 1 minute or until it is fragrant.

Step 2

Stir in rice and add the stock and bring to the boil, stirring occasionally and simmer, covered, over a low heat for 25 minutes.

Step 3

Stir in silverbeet in the last 3 minutes of cooking and then remove from the heat and stand, covered for 10 minutes.

Step 4

Meanwhile, heat the remaining oil in a large frying pan and add the chicken and cook for about 6 minutes on each side or until cooked through.

Step 5

Slice chicken thickly and top pilaf with chicken slices and garnish with fresh coriander sprigs and serve with lemon cheeks.

Tips & Variations


No special items needed.

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