Name: Cauliflower and chicken pilaf
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 2 tablespoon vegetable or olive oil; 600 gram chicken thigh fillets, trimmed, cut into 2 cm pieces; 1 brown onion, finely chopped; 2 clove garlic, crushed; 2 teaspoon freshly grated ginger; 1 tablespoon mild curry powder; 1 1/2 cup basmati rice; 700 millilitre chicken stock; 400 gram cauliflower, florets removed, stem trimmed and chopped; 100 gram baby spinach leaves; 1/4 cup slivered almonds, toasted; 1/3 cup small mint leaves

Ingredients

2 tablespoon vegetable or olive oil

600 gram chicken thigh fillets, trimmed, cut into 2 cm pieces

1 brown onion, finely chopped

2 clove garlic, crushed

2 teaspoon freshly grated ginger

1 tablespoon mild curry powder

1 1/2 cup basmati rice

700 millilitre chicken stock

400 gram cauliflower, florets removed, stem trimmed and chopped

100 gram baby spinach leaves

1/4 cup slivered almonds, toasted

1/3 cup small mint leaves

Method

1.Heat half the oil in a saucepan over high heat. Add chicken, in batches; cook and stir for 2 minutes or until golden. Transfer to a heatproof plate.

2.Reduce heat to moderate. Add remaining oil and onion to same pan; cook and stir for 3 minutes or until soft. Add garlic, ginger and curry powder; cook and stir for 1 minute or until fragrant.

3.Add rice; cook and stir for 1 minute or until well coated. Stir in stock and cauliflower. Bring to the boil. Stir in chicken. Reduce heat to low; cook for 15 minutes or until stock is almost completely absorbed and rice is tender.

4.Stand, covered, for 5 minutes. Fluff rice with a fork. Stir in spinach and almonds. Serve sprinkled with mint.

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Ingredients

Method

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