Spiced pilaf with cumin chicken

Spiced pilaf with cumin chicken

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The ingredient of Spiced pilaf with cumin chicken

  1. 2 tablespoons olive oil
  2. 20g butter
  3. 2 brown onions, halved, sliced
  4. 1 cinnamon stick
  5. 4 cardamom pods, lightly crushed
  6. 2 dried bay leaves
  7. 1 cup Basmati rice, rinsed
  8. 1 3/4 cups Massel chicken style liquid stock
  9. 2 teaspoons ground cumin
  10. 4 chicken breast fillets
  11. 1/3 cup chopped fresh coriander leaves
  12. 300g green beans, steamed, to serve

The instruction how to make Spiced pilaf with cumin chicken

  1. Place 1 tablespoon oil, butter, onion and a pinch of salt in a saucepan. Cook over medium heat, stirring occasionally, for 10 to 15 minutes until onion is golden.
  2. Add cinnamon, cardamom and bay leaves. Cook for 1 to 2 minutes until aromatic. Add rice and stir until coated with oil. Add stock and bring to the boil.
  3. Reduce heat to low. Cover with a tight-fitting lid and cook gently for 12 to 15 minutes or until all stock is absorbed and rice is tender.
  4. Combine cumin, 1/4 teaspoon salt and remaining oil. Rub over chicken. Heat a large non-stick frying pan over medium-high heat. Add chicken, reduce heat to medium and cook for 4 to 5 minutes each side or until cooked through.
  5. Remove cinnamon stick and bay leaves. Stir coriander through the pilaf with a fork. Serve with the chicken and beans.

Nutritions of Spiced pilaf with cumin chicken

fatContent: 555.436 calories
saturatedFatContent: 18 grams fat
carbohydrateContent: 5 grams saturated fat
sugarContent: 46 grams carbohydrates
fibreContent: 3 grams sugar
proteinContent:
cholesterolContent: 51 grams protein
sodiumContent: 129 milligrams cholesterol

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