Saturday, 10 December 2011
Recipe: Chicken & Spinach One-Pot Pilaf
Gorgeous pilaf / biryani dish using frozen veg, basmati rice, chicken and not much else!
This is my favourite "store cupboard" recipe at the moment; for times when I fancy something tasty but can't be bothered to go shopping for lots of fresh ingredients. You can make it as spicy or mild as you like (or let the heat be guided by the variety of curry paste you happen to have in the kitchen if you're lazy like me!).
What you need:
Chicken breast pieces
Onion - diced
Chicken oxo cube - made up to stock of about 300ml
Curry paste - vindaloo is good for a spicy kick, or tikka paste is full of flavour but milder
Basmati rice (one portion)
Frozen veg - like green beans / peas
Frozen leaf spinach
Creme fraiche to serve (optional)
1. Fry the onion in a little oil in a big pot, on a low heat, until soft. Add about a tsp each of ground cumin and ground turmeric (or similar indian spices, if you don't have those in the cupboard).
2. Boil some water and make up chicken stock (about 300ml - 400ml depending on how much rice you use). Add a couple of cardamon pods and a good shake of garam masala. Stir and leave to infuse.
3. Add chicken cut into pieces to the pot and fry until coloured on the outside.
4. Add about 2 tsp of curry paste and the basmati rice to the pan and stir through for about one minute.
5. Pour in the stock and stir through.
6. If you are using large pieces of frozen vegetables (such as broccoli), add them now, bring to the boil and cover and simmer for about 10 minutes. Be careful not to let it stick! Keep stirring regularly if in doubt!
7. Add the remaining vegetables and the frozen spinach (nestle them into the rice) and leave the lid off with the mixture simmering for about another 10 minutes, until the rice is cooked and the chicken is cooked through.
Serve with a dollop of creme fraiche or natural yoghurt and some fresh coriander! Voila!