Name: Tamarind chicken with almond pilaf
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: Tamarind chicken; 2 kilogram mixed chicken pieces; 1/4 cup mango chutney; 1/4 cup tamarind concentrate; 1 tablespoon vegetable oil; 2 clove garlic, crushed; 2 small red chillies, finely chopped; 2 teaspoon finely grated ginger; 2 teaspoon ground cumin; 2 teaspoon ground coriander; 1 teaspoon garam masala; lime halves, to serve; Almond pilaf; 1 tablespoon vegetable oil; 1 onion, finely chopped; 1 1/2 cup basmati rice; 3 cup vegetable stock; 1/2 cup peas; 1/4 cup currants; 1/4 cup flaked almonds

Ingredients

Tamarind chicken

2 kilogram mixed chicken pieces

1/4 cup mango chutney

1/4 cup tamarind concentrate

1 tablespoon vegetable oil

2 clove garlic, crushed

2 small red chillies, finely chopped

2 teaspoon finely grated ginger

2 teaspoon ground cumin

2 teaspoon ground coriander

1 teaspoon garam masala

lime halves, to serve

Almond pilaf

1 tablespoon vegetable oil

1 onion, finely chopped

1 1/2 cup basmati rice

3 cup vegetable stock

1/2 cup peas

1/4 cup currants

1/4 cup flaked almonds

Method

1.Preheat oven to moderate, 180°C.

2.Place chicken in a baking dish. In a bowl, combine remaining ingredients. Brush chicken with mixture. Bake for 40-45 minutes or until cooked, basting occasionally.

3.Meanwhile, to make almond pilaf, heat oil in a saucepan on high. Saute onion for 2-3 minutes, until tender. Stir in rice. Add stock, bring to the boil. Reduce heat to low and simmer, covered, for 10-12 minutes, until liquid is absorbed and rice is tender. Remove from heat. Stir in peas, currants and almonds. Cover and rest for 5 minutes. Serve chicken on pilaf with lime halves.

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Ingredients

Method

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