- Heat the oil in a large frying pan or wok, add the onion and fry until it begins to soften. Add the chicken and cook until no longer pink.
- Add the spices and tomatoes and cook for 1 minute.
- Add the rice, garlic, water, stock, tomato puree and sugar. Bring to the boil and then turn down to simmer, with a lid on, for 25 minutes.
- Add the nuts and lentils and cook for 1 minute.
- Add the mint and serve.
Chicken and Lentil Pilaff Recipe
method
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 chicken breasts, cut into bite-sized pieces
- 1 teaspoon cumin
- 1 teaspoon coriander
- 6 tomatoes, chopped
- 1/2 mug mixed wild rice
- 2 cloves garlic, finely chopped
- 2 mugs water + 1 chicken stock
- 1 tablespoon tomato puree
- 2 teaspoons dark brown sugar
- 50g pistachio nuts
- 400g tin green lentils
- 1 tablespoon of freshly chopped mint
Key
Cost
TBC
difficulty
***
prep time
35 Minutes
cook time
–
serves
4