Name: Chicken pilaf
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 1 chicken rotisserie; 400 g rice basmati; 60 g butter; 2 Tbs sunflower oil; 2 onion chopped; 1 Tbs Maldon salt; 1 tsp peppercorns crushed; 1 cinnamon stick, crushed; 2 bay leaves crushed; 1/4 cup raisins and sultanas, soaked; 100 g almonds blanched, toasted; 1 cup Buttermilk; fresh coriander handful, chopped; salt sea, to taste

Recipe Disclaimer

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Ingredients (14)

1	chicken — rotisserie
400 g	rice — basmati
60 g	butter
2 Tbs	sunflower oil
2	onion — chopped
1 Tbs	Maldon salt
1 tsp	peppercorns — crushed
1	cinnamon — stick, crushed
2	bay leaves — crushed
1/4 cup	raisins — and sultanas, soaked
100 g	almonds — blanched, toasted

DRESSING ((OPTIONAL):

1 cup	Buttermilk
	fresh coriander — handful, chopped
	salt — sea, to taste

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Method:

Remove the breast meat from the chicken, leaving the skin on. Remove the rest of the meat from the bones and discard the skin.

If making the dressing, mix all the ingredients together and set aside.

Melt the butter and oil in a pan and fry the onion, salt and spices over a low heat until the onion has browned and the spices have infused the butter.

Add the drained rice and stir until well coated in butter. Cover with water and simmer for 5 minutes, covered.

Add chicken, raisins and sultanas; cook for a further 5 minutes.

Remove from heat and fluff rice with a fork. Cover with a clean tea towel and leave for 5 minutes. Sprinkle with toasted almonds and serve with dressing on the side.

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