Created by ImPat on April 24, 2019
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.