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Chicken and Pistachio Pilaf

Chicken and Pistachio Pilaf

Chicken and Pistachio Pilaf

By Diana Barton on 22 October 2015

Try this great recipe with your Champagne on Melbourne Cup Day.

You won't be disapointed!!!!

2 tablespoons olive oil
4 small chicken breast fillets (about 180g each), each cut into 6 pieces
1 large red onion, thinly sliced
2 garlic cloves, crushed
1 cup (200g) Basmati Rice, rinsed, drained well
1 tablespoon ground coriander
2 small cinnamon quills, halved
2 cups (500ml) salt-reduced chicken stock
3 tablespoons (1/4 cup) Murrungundy Pistachio Kernels shelled pistachios, roughly chopped
3/4 cup roughly chopped flat-leaf parsley

Heat 1 tablespoon oil in a large heavy-based pan or flameproof casserole over medium-high heat.  Cook chicken, stirring, for 2 minutes or until golden, then set aside.

Add remaining 1 tablespoon oil to pan and cook onion and garlic, stirring, for 3 minutes or until softened. Add rice and spices, stirring to coat in the onion mixture.  Add the stock and 1/4 cup (60ml) water and bring to the boil.  Reduce heat to low, stir in chicken and cook, covered, for 12 minutes or until rice is tender.  Fluff rice with a fork to separate the grains, then remove from the heat and stand, covered, for 5 minutes.  Add 2 tablespoons Murrungundy Pistachio Kernels and 1/2 cup parsley, then season and stir to combine.

Serve immediately sprinkled with remaining pistachios and parsley.

Category: Mains