Chicken With Spiced Pilaf
Recipe: #31839
April 24, 2019
Categories: Chicken, Rice, Brown Rice, Potluck, No Eggs, Non-Dairy, Spices, Boneless Pieces, Chicken Dinner, more
"From our weekday newspaper The West Australian. Times are estimated."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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