Chicken Pilaf

Middle Eastern inspired pilaf is infused with sweet and warm harissa, with vibrant Romano pepper and tender diced chicken. The rice is simmered and absorption over a very low heat to allow everything to cook gently. Serve with toasted almonds, parsley and smoky paprika yogurt.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Finely slice spring onion and fry 3/4s of it with 2x garlic cloves in olive oil. If serving with kale/spinach/greens, prepare these as desired.

Step 2

Add Harrissa paste (1 or 2 tsp), cumin seeds and fry for a few minutes. Then add the peppers and chicken. Season.

Step 3

Add the rice, fry for a minute or two. Prepare 300ml of bouillion or sprinkle the powder into the pan and add the hot water, stir and cover the pot. Optionally add sultanas.

Step 4

Once the rice has absorbed ye ol boolyon, add lemon juice to taste, parsley and toasted almonds. Serve with yoghurt mixed with 1~ tsp of smoked paprika (optionally add lime).