51 lines
1.8 KiB
Markdown
51 lines
1.8 KiB
Markdown
# Chicken Pilaff with Chilli and Pine Nut Butter
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A fragrant rice dish with chicken, tomatoes and golden raisins, served with a parsley, chilli and pine nut butter. This recipe is adapted from [Seafood pilafi with chilli pine nut butter](https://www.bbc.co.uk/food/recipes/seafood_pilafi_with_70058) by Georgina Hayden.
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## Ingredients
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* 2 tbsp olive oil
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* 2 chicken breasts
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* 2 onions, sliced
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* 2 garlic cloves, finely chopped
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* 350 g ripe tomatoes, chopped
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* 250 g brown basmati rice
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* 800 ml hot chicken stock
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* pinch saffron
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* 1 cinnamon stick
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* salt and black pepper to taste
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* fresh spinach
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* 1/2 bunch flat leaf parsley, finely chopped
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* lemon wedges, to serve
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### For the chilli and pine nut butter
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* 30 g unsalted butter
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* 1/2 tsp dried chilli
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* 60 g pine nuts
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## Directions
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Add the saffron to the hot chicken stock and leave to infuse.
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Heat 1 tbsp of the oil in a heavy-based pan and brown the chicken pieces, then set aside.
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Heat the remaining oil and cook the onions and garlic until softened, about 15 minutes.
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Add the tomatoes then the rice, and stir until the rice is nicely coated. Return the chicken pieces to the pan.
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Stir in the stock, saffron, cinnamon stick, and seasoning. Bring to a simmer then cover and reduce the heat; cook for a further 30 minutes, until almost all of the water is abosrbed and the rice is nearly done.
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Stir in the spinach and, if it looks dry, a splash of boiling water. Let the spinach steam and wilt for 5 minutes, then stir in the chopped parsley.
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### To make the chilli and pine nut butter
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Melt the butter with the chilli powder and fry the pine nuts until golden.
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Serve with the butter drizzled over and a lemon wedge.
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## Metadata
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tags: Saturday Kitchen, Main Course
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author: adapted from a recipe by Georgina Hayden
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