Chicken pilaf

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6 servings
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Poultry

By Food24 November 03 2009
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Ingredients (15)

oil
1.00 kg chicken — pieces
salt and freshly ground black pepper
2.00 onion — finely chopped
3.00 garlic — cloves, crushed
5.00 ml black peppercorns — whole
5.00 ml cumin — ground
5.00 ml turmeric
2.00 bay leaves
3.00 cloves — whole
1.00 cinnamon — stick
500.00 ml rice — long-grain, uncooked
1.00 Litres stock — chicken
60.00 ml sultanas
125.00 ml peas — frozen
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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.



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