Recipe

Cauliflower and chicken pilaf

Feb 27, 2013 1:00pm
  • 15 mins preparation
  • 35 mins cooking
  • Serves 4
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Ingredients

Cauliflower and chicken pilaf
  • 2 tablespoon vegetable or olive oil
  • 600 gram chicken thigh fillets, trimmed, cut into 2 cm pieces
  • 1 brown onion, finely chopped
  • 2 clove garlic, crushed
  • 2 teaspoon freshly grated ginger
  • 1 tablespoon mild curry powder
  • 1 1/2 cup basmati rice
  • 700 millilitre chicken stock
  • 400 gram cauliflower, florets removed, stem trimmed and chopped
  • 100 gram baby spinach leaves
  • 1/4 cup slivered almonds, toasted
  • 1/3 cup small mint leaves

Method

Cauliflower and chicken pilaf
  • 1
    Heat half the oil in a saucepan over high heat. Add chicken, in batches; cook and stir for 2 minutes or until golden. Transfer to a heatproof plate.
  • 2
    Reduce heat to moderate. Add remaining oil and onion to same pan; cook and stir for 3 minutes or until soft. Add garlic, ginger and curry powder; cook and stir for 1 minute or until fragrant.
  • 3
    Add rice; cook and stir for 1 minute or until well coated. Stir in stock and cauliflower. Bring to the boil. Stir in chicken. Reduce heat to low; cook for 15 minutes or until stock is almost completely absorbed and rice is tender.
  • 4
    Stand, covered, for 5 minutes. Fluff rice with a fork. Stir in spinach and almonds. Serve sprinkled with mint.

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