Name: Spiced chicken and tomato pilaf
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 1 tablespoon olive oil, plus 1 tbsp extra; 1 onion, chopped; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 teaspoon chilli flakes; 1 1/2 cup basmati rice; 400 gram can diced tomatoes; 1/2 cup water; 400 gram can lentils, rinsed, drained; 500 gram chicken thigh fillets, diced; 1/4 cup plain flour; 1 tablespoon chopped flatleaf parsley

Spiced chicken and tomato pilaf

Skip to Recipe

Serves 4

Prep

10M

Cook

25M

Total

35M

Ingredients

1 tablespoon olive oil, plus 1 tbsp extra

1 onion, chopped

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon chilli flakes

1 1/2 cup basmati rice

400 gram can diced tomatoes

1/2 cup water

400 gram can lentils, rinsed, drained

500 gram chicken thigh fillets, diced

1/4 cup plain flour

1 tablespoon chopped flatleaf parsley

Method

1.Heat oil in a large saucepan on medium. Saute onion 8-10 minutes, until golden.

2.Add coriander, cumin and chilli; cook, stirring, 1 minute, until aromatic. Add rice, stirring to coat.

3.Add tomatoes and water. Bring to the boil. Reduce heat to low; simmer, covered, 12-15 minutes, until liquid has been absorbed. Remove from heat; set aside 5 minutes. Stir lentils through.

4.Meanwhile, heat extra oil in a large frying pan on high.

5.Toss chicken fillets in flour, shaking off excess. Cook 4-5 minutes, until golden and cooked through.

6.Serve pilaf topped with chicken and sprinkled with parsley.

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Ingredients

Method

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