A quick and easy rice pilaf with toasted pine nuts and aromatic
roasted spices.
Ingredients
- 300g skinless boneless chicken
- approximately 2 cups chicken stock
- 2 Tbsp butter
- 1 onion, finely diced
- 2 cups long grain rice
- 4 tsp Berbere Spice Seasoning Blend (recipe available on this website)
- 1/4 cup pine nuts
- 1 cup frozen peas
- 1/4 cup currants
- 2 Tbsp chopped fresh coriander
Method
Place the chicken in a saucepan and cover with water. Poach
gently until the chicken is cooked. Remove the chicken and set
aside. Retain the water for stock and make up to 3 ½ cups
with chicken stock.
Melt the butter in large saucepan with a tight-fitting lid over
medium low heat. Add the onion and gently cook until it is
soft. Add the rice and fry for 2 -3 minutes, stirring, then stir in
the Berbere Spice Seasoning Blend and the stock.
Bring to the boil. Place the lid on the saucepan and cook
over low heat without removing the lid for 15 minutes or until the
rice is cooked and all the stock has been absorbed.
While the rice is cooking, slice the cooked chicken finely and
toast the pine nuts until golden.
When the rice is just cooked, add the peas, chicken, pine nuts
and currants. Heat gently for another 5 minutes or until the
chicken has heated through.
Serve garnished with chopped fresh coriander.