Name: Tamarind chicken with almond pilaf
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Ingredients: 2 kilogram mixed chicken pieces; 1/4 cup (80g) mango chutney; 1/4 cup (85g) tamarind concentrate; 1 tablespoon vegetable oil; 2 garlic cloves, crushed; 2 birdseye chillies, finely chopped; 2 teaspoon 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 (300g) basmati rice; 3 cup salt-reduced vegetable stock; 1/2 cup frozen peas; 1/4 cup (35g) currants; 1/4 cup (20g) flaked almonds

Ingredients

2 kilogram mixed chicken pieces

1/4 cup (80g) mango chutney

1/4 cup (85g) tamarind concentrate

1 tablespoon vegetable oil

2 garlic cloves, crushed

2 birdseye chillies, finely chopped

2 teaspoon 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 (300g) basmati rice

3 cup salt-reduced vegetable stock

1/2 cup frozen peas

1/4 cup (35g) currants

1/4 cup (20g) flaked almonds

Method

1.Preheat oven to 180°C or 160°C fan. Place chicken in a roasting pan. Combine remaining ingredients, except lime. Brush over chicken. Bake for 40-45 minutes until cooked, basting occasionally. Rest for 5 minutes.

2.Meanwhile, to make pilaf, heat oil in a pan on high. Cook onion for 2-3 minutes, until soft. Stir in rice. Add stock and bring to boil. Reduce heat to low and simmer, covered, for 10-12 minutes, until liquid is absorbed and rice is tender. Remove from heat.

3.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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