Recipe

Chicken pilaf with carrot and cucumber salad

Jan 27, 2013 1:00pm
  • 5 mins preparation
  • 45 mins cooking
  • Serves 2
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Ingredients

Chicken pilaf with carrot and cucumber salad
  • 1 tablespoon vegetable or olive oil
  • 1 small brown onion, finely chopped
  • 300 gram chicken thigh fillets, coarsely chopped
  • 1 clove garlic, crushed
  • 2 teaspoon moroccan spice mix
  • 2 tablespoon currants
  • 2/3 cup long-grain brown rice
  • 黄瓜沙拉,服务
  • 1/4 cup chopped coriander
  • 1 tablespoon flaked almonds
Carrot and cucumber salad
  • 1 medium carrot, coarsely grated
  • 1 small red onion, halved, thinly sliced
  • 1 small lebanese cucumber, halved lengthwise, thinly sliced diagonally
  • 2 teaspoon vegetable or olive oil
  • 1 tablespoon freshly squeezed orange juice
  • 2 teaspoon lemon juice
  • 1 teaspoon honey, warmed
  • 2 teaspoon sesame seeds

Method

Chicken pilaf with carrot and cucumber salad
  • 1
    Heat oil in a medium, deep frying pan over moderate heat. Add onion; cook and stir for 5 minutes or until soft. Add chicken; cook and stir for 2 minutes or until browned.
  • 2
    Add garlic, spice mix, currants and rice to pan; stir to combine. Add 2 cups water; bring to the boil. Reduce heat to low. Cover; simmer for 35-40 minutes or until water is absorbed and rice is tender. Remove from heat. Stand, covered, for 5 minutes. Stir with a fork.
  • 3
    Meanwhile, make Cucumber Salad as recipe directs.
  • 4
    Stir coriander into rice mixture. Season. Top pilaf with almonds, then serve with salad.
Carrot and cucumber salad
  • 5
    Place carrot, onion and cucumber in a medium bowl. Whisk oil, juices and honey in a small jug. Season. Pour over salad; toss gently to combine. Serve sprinkled with sesame seeds.

Notes

Use a non-stick frying pan to ensure rice doesn't stick. Add 1 tablespoon finely chopped preserved lemon to chicken mixture before serving. To warm honey, place in a small microwave-safe bowl, then microwave on High (100%) for 30 seconds.

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