Name: Chicken pilaf with carrot and cucumber salad
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 2
Ingredients: 1 tablespoon vegetable or olive oil; 1 small brown onion, finely chopped; 300 gram chicken thigh fillets, coarsely chopped; 1 clove garlic, crushed; 2 teaspoon moroccan spice mix; 2 tablespoon currants; 2/3 cup long-grain brown rice; cucumber salad, to serve; 1/4 cup chopped coriander; 1 tablespoon flaked almonds; Carrot and cucumber salad; 1 medium carrot, coarsely grated; 1 small red onion, halved, thinly sliced; 1 small lebanese cucumber, halved lengthwise, thinly sliced diagonally; 2 teaspoon vegetable or olive oil; 1 tablespoon freshly squeezed orange juice; 2 teaspoon lemon juice; 1 teaspoon honey, warmed; 2 teaspoon sesame seeds

Ingredients

1 tablespoon vegetable or olive oil

1 small brown onion, finely chopped

300 gram chicken thigh fillets, coarsely chopped

1 clove garlic, crushed

2 teaspoon moroccan spice mix

2 tablespoon currants

2/3 cup long-grain brown rice

cucumber salad, to serve

1/4 cup chopped coriander

1 tablespoon flaked almonds

Carrot and cucumber salad

1 medium carrot, coarsely grated

1 small red onion, halved, thinly sliced

1 small lebanese cucumber, halved lengthwise, thinly sliced diagonally

2 teaspoon vegetable or olive oil

1 tablespoon freshly squeezed orange juice

2 teaspoon lemon juice

1 teaspoon honey, warmed

2 teaspoon sesame seeds

Method

Chicken pilaf with carrot and cucumber salad

1.Heat oil in a medium, deep frying pan over moderate heat. Add onion; cook and stir for 5 minutes or until soft. Add chicken; cook and stir for 2 minutes or until browned.

2.Add garlic, spice mix, currants and rice to pan; stir to combine. Add 2 cups water; bring to the boil. Reduce heat to low. Cover; simmer for 35-40 minutes or until water is absorbed and rice is tender. Remove from heat. Stand, covered, for 5 minutes. Stir with a fork.

3.Meanwhile, make Cucumber Salad as recipe directs.

4.Stir coriander into rice mixture. Season. Top pilaf with almonds, then serve with salad.

Carrot and cucumber salad

5.Place carrot, onion and cucumber in a medium bowl. Whisk oil, juices and honey in a small jug. Season. Pour over salad; toss gently to combine. Serve sprinkled with sesame seeds.

Use a non-stick frying pan to ensure rice doesn’t stick. Add 1 tablespoon finely chopped preserved lemon to chicken mixture before serving. To warm honey, place in a small microwave-safe bowl, then microwave on High (100%) for 30 seconds.
Note

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Ingredients

Method

Chicken pilaf with carrot and cucumber salad

Carrot and cucumber salad

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