I went to see the movie Chef the other day. And what a great feal good movie it was. I loved it! John Favreau was
outstanding as the chef. For a foodie like me it was truly inspiring. Delicious food and great music.
If you haven`t seen it yet, I recommend you do.
Back to todays recipe. I just love one pot meals like this. So simple and easy when you just throw everything into the same pot. Great for an everyday meal. Lots of middle eastern spices, chicken and dried fruit. I added dried figs and apricots but dades and sultanas will work great too.
outstanding as the chef. For a foodie like me it was truly inspiring. Delicious food and great music.
If you haven`t seen it yet, I recommend you do.
Back to todays recipe. I just love one pot meals like this. So simple and easy when you just throw everything into the same pot. Great for an everyday meal. Lots of middle eastern spices, chicken and dried fruit. I added dried figs and apricots but dades and sultanas will work great too.
Adapted from simply-delicious-food recipe
Chicken rice pilaf
2-3 servings
2 large chicken breasts
1 onion
3 garlic cloves
2 tsp turmeric
1/2 tsp dried chili flakes
2 tsp ground coriander
2 tsp ground cumin
2 tsp paprika
2 tsp garam masala
1 cup basmati rice
1 cup dried apricots and figs, roughly chopped
2 1/4 cups chicken stock
Salt and pepper to taste
Handfull of flaked almonds and fresh parsley
Dice the chicken breasts and roughly chop the onion and garlic.
In a large saucepan, fry the onion and garlic until soft and translucent, about 5 minutes. Add the chicken cubes and cook
until the chicken starts to brown. Add all the spices and the rice and stir to coat. Then add figs and apricots. Pour in
chicken stock and turn down the heat. Place the lid on and allow to simmer for 15 minutes until there is only a little bit of stock left in the pot and the rice is almost cooked. Turn off the heat off and allow to steam for another 10-15 minutes until the rice is soft and cooked through. Sprinkle over the almonds and parsley. Serve with nan or flatbread and yoghurt.
Chicken rice pilaf
2-3 servings
2 large chicken breasts
1 onion
3 garlic cloves
2 tsp turmeric
1/2 tsp dried chili flakes
2 tsp ground coriander
2 tsp ground cumin
2 tsp paprika
2 tsp garam masala
1 cup basmati rice
1 cup dried apricots and figs, roughly chopped
2 1/4 cups chicken stock
Salt and pepper to taste
Handfull of flaked almonds and fresh parsley
Dice the chicken breasts and roughly chop the onion and garlic.
In a large saucepan, fry the onion and garlic until soft and translucent, about 5 minutes. Add the chicken cubes and cook
until the chicken starts to brown. Add all the spices and the rice and stir to coat. Then add figs and apricots. Pour in
chicken stock and turn down the heat. Place the lid on and allow to simmer for 15 minutes until there is only a little bit of stock left in the pot and the rice is almost cooked. Turn off the heat off and allow to steam for another 10-15 minutes until the rice is soft and cooked through. Sprinkle over the almonds and parsley. Serve with nan or flatbread and yoghurt.