Name: Brown rice, pomegranate and chicken pilaf
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4
Ingredients: 1 cup brown medium grain rice; 250 gram chopped chicken thigh; 20 gram butter; 1 brown onion, finely sliced; 3 cardamom pods, bruised; 1 cinnamon stick; 1 tablespoon ras el hanout spice; 1/2 cup mint leaves; 1/4 cup pomegranate seeds; 1/2 teaspoon sea salt flakes; 2 strips lemon or orange zest; 2 3/4 cup chicken stock or water

Brown rice, pomegranate and chicken pilaf

Jazz up dinnertime with this healthy brown rice, pomegranate and chicken pilaf! Nourishing, simple and delicous.

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Serves 4

Prep

10M

Cook

50M

Total

Ingredients

1 cup brown medium grain rice

250 gram chopped chicken thigh

20 gram butter

1 brown onion, finely sliced

3 cardamom pods, bruised

1 cinnamon stick

1 tablespoon ras el hanout spice

1/2 cup mint leaves

1/4 cup pomegranate seeds

1/2 teaspoon sea salt flakes

2 strips lemon or orange zest

2 3/4 cup chicken stock or water

Method

1.Rinse rice in sieve under cold water under water runs clear. Drain well.

2.In a large heavy- based saucepan, melt butter on medium. Saute onion 4-5 minutes until lightly golden and tender. Add chicken and cook until brown. Stir in rice, spices and zest, cooking 1 minute.

3.Add stock or water and bring to simmer. Cover with a tightly fitting lid wrapped in a tea towel. Reduce heat to very low. Cook 35-40 until all liquid is absorbed and grains are tender.

4.Stir ½ cup mint leaves through with ¼ cup pomegranate seeds.

5.Set aside covered 10 minutes. Fluff rice with a fork to serve.

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