curried chicken pilaf

curried chicken pilaf

Delicious and good for your heart, this curried chicken pilaf is a great one-dish meal.

  • 45 mins
  • 4
  • Intermediate

INGREDIENTS

  • 60ml olive oil
  • onion, chopped
  • 3 garlic cloves, crushed
  • 100g Spekko Saman Brown Rice
  • 100g IMBO Pearl Barley
  • 750ml chicken stock
  • 60g dried peaches, chopped
  • 60g dried apricots, chopped
  • 60g dried cranberries
  • 500g chicken breasts, cut into strips
  • 45ml masala curry
  • handful coriander and mint, chopped

METHOD

  1. Heat half of the oil on medium-high and sauté the onion and garlic. Add the rice and barley, and fry for 2 minutes or until lightly toasted. Add the stock. Bring to a boil, reduce heat and simmer for 35-40 minutes or until the stock has evaporated, and the rice and barley are tender. Add the peaches, apricots and cranberries. Season.
  2. Heat the remaining oil on medium-high. Season the chicken strips with masala curry. Fry the chicken for 5 minutes on each side or until golden brown and cooked. Season.
  3. Toss the chicken through the pilaf. Serve with coriander and mint.

Click here to learn how to cook Spekko Saman Brown Rice. 

FEATURE: VICKIE DE BEER ASSISTED BY JULIA VAN MAARSEVEEN PHOTOS: SALIE VAN HEERDEN

Sponsored by Spekko and IMBO for the dinner a day newsletter series.

Magazine issue date: June, 2016


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