Name: Chicken and almond pilaf
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 1 tablespoon vegetable or olive oil; 500 gram chicken thigh fillets, cut into 2cm pieces; 1 large brown onion, halved, thinly sliced; 2 teaspoon ground cumin; 1 teaspoon ground coriander; 3 teaspoon ground cinnamon; 1/2 teaspoon ground turmeric; 2 cup long-grain white rice; 2 teaspoon finely grated lemon zest; 1/3 cup lemon juice; 1 litre (4 cups) chicken stock; 1/2 cup coarsely chopped coriander; 1/4 cup flaked almonds, toasted; 1/2 cup coriander sprigs, to serve

Ingredients

1 tablespoon vegetable or olive oil

500 gram chicken thigh fillets, cut into 2cm pieces

1 large brown onion, halved, thinly sliced

2 teaspoon ground cumin

1 teaspoon ground coriander

3 teaspoon ground cinnamon

1/2 teaspoon ground turmeric

2 cup long-grain white rice

2 teaspoon finely grated lemon zest

1/3 cup lemon juice

1 litre (4 cups) chicken stock

1/2 cup coarsely chopped coriander

1/4 cup flaked almonds, toasted

1/2 cup coriander sprigs, to serve

Method

1.Preheat oven to 180°C (160°C fan-forced). Heat oil in a 1.75-litre (7-cup) flameproof and heatproof ovenproof dish (preferably cast iron) over moderate heat. Cook chicken, in batches, for 4 minutes or until seared. Transfer to a large heatproof plate.

2.Add onion to dish; cook and stir for 3 minutes or until soft. add cumin, coriander, cinnamon and turmeric; cook and stir for 1 minute or until fragrant. Add rice and stir until well coated with spice mixture. Add zest, juice and stock to dish. Bring to the boil. Add chicken; cover with a tight-fitting lid.

3.Bake for 20 minutes or until rice and chicken are cooked. Remove from oven. Stand, covered, for 5 minutes. Using a fork, fluff mixture. Stir in chopped coriander. Serve topped with almonds and coriander sprigs.