Chicken, squash and coriander pilaf

Chicken, squash and coriander pilaf


With the help of a barbecued chicken, this tasty pilaf is ready in just 30 minutes.

The ingredient of Chicken, squash and coriander pilaf

  1. 200g (1 cup) Basmati rice
  2. 1 onion
  3. 2cm piece ginger
  4. 2 cloves garlic
  5. 1 teaspoon ground cumin
  6. 2 teaspoons ground coriander
  7. 20g butter
  8. 80ml (1/3 cup) olive oil
  9. 250g button squash
  10. 375ml (1 1/2 cups) Massel chicken style liquid stock
  11. 1 barbecue chicken
  12. 20g (1/4 cup) flaked almonds
  13. 1/2 bunch fresh coriander

The instruction how to make Chicken, squash and coriander pilaf

  1. Place rice in a sieve, then rinse under running water until water runs clear. Halve onion and place in a food processor with ginger, garlic, cumin and ground coriander. Process until onion is finely chopped.
  2. Heat butter and 2 tablespoons oil in a large frying pan over lowu2013medium heat. Add onion mixture and cook, stirring, for 5 minutes or until softened.
  3. Meanwhile, slice squash, then add to pan with rice and stock. Increase heat to medium and bring to a simmer while stirring. Season with pepper and 1 teaspoon salt. Reduce heat to lowu2013medium and cook, covered, for 15 minutes or until liquid is absorbed.
  4. Meanwhile, remove skin and flesh from chicken and discard skin and bones. Using 2 forks, shred meat. Add to rice mixture, cover, remove from heat and stand for 5 minutes (the residual heat will finish cooking the rice).
  5. Place almonds and remaining 2 tablespoons oil in a small frying pan over medium heat. Cook for 1 minute or until golden.
  6. Scatter almonds and almond cooking oil over pilaf. Tear over fresh coriander leaves to serve.

Nutritions of Chicken, squash and coriander pilaf

fatContent: 820.009 calories
saturatedFatContent: 37 grams fat
carbohydrateContent: 9 grams saturated fat
sugarContent: 45 grams carbohydrates
fibreContent: 4 grams sugar
cholesterolContent: 75 grams protein
sodiumContent: 244 milligrams cholesterol

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