Chicken pilaf

Recipe from: 8/1/1997 12:00:00 AM
Ingredients 15
Servings 6
Time

Ingredients

  • oil
  • 1
    kg
    chicken pieces
  • salt and black pepper
  • 2
    onions, finely chopped
  • 3
    cloves garlic, crushed
  • 5
    ml
    black peppercorns
  • 5
    ml
    ground cumin (jeera)
  • 5
    ml
    turmeric
  • 2
    bay leaves
  • 3
    whole cloves
  • 1
    cinnamon stick
  • 500
    ml
    long-grain rice, uncooked
  • 1
    Litres
    chicken stock
  • 60
    ml
    sultanas
  • 125
    ml
    frozen peas
 

Method

 
Heat a little oil in a heavy-based saucepan. Sprinkle the chicken pieces with salt and pepper and fry in the oil until brown. Remove from the pan and set aside. Sauté the onion and garlic until soft and glossy. Add the black peppercorns, cumin, turmeric, bay leaves, cloves and cinnamon stick. Stir-fry for a few minutes. Stir in the rice. Add the chicken stock and fried chicken pieces. Bring to the boil. Cover, reduce the heat and simmer for about 20 minutes or until the rice is nearly tender. Add the sultanas and peas and simmer until most of the liquid has evaporated and the chicken is done. Serve with a salad if desired. Serves 6-8.
 

Read more on: poultry
 

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