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Moroccan Chicken Pilaf

Yum Moroccan Chicken Pilaf to use leftovers

  • Olive Oil
  • Medium Onion
  • Carrot (or peas, zucchini, cabbage, capsicum)
  • Clove Garlic
  • 1 tbsp grated root ginger
  • 1/2 tsp ground cinnamon
  • 1/2 tsp coriander (or fresh!!)
  • 1/2 tsp turmeric
  • 1/2 tsp chilli paste
  • 1 cup long grain rice
  • 3 cups chicken stock
  • 1/2 cup currants
  • 1/2 cup dried apricots
  • 1/2 cup roasted, unsalted cashew nuts
  • 2 cups sliced cooked chicken

1. Heat the olive oil in large heavy non stick frying pan. Add the onions, carrots and seasonings. Stir well, cook on low heat for 3­4 minutes.

2. Add the rice to the pan, stirring to ensure all the grains are coated with oil. Cook for 1 minute. Heat stock in microwave til boiling. Add to rice with dried fruits. Simmer 15 min til cooked.

3. Add nuts, chicken, heat, garnish with mint or coriander.

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