Chicken Pilaf with roasted coconut
The Chicken Pilaf with Roasted Coconut presents as a vibrant and inviting dish, bursting with colours and textures. The basmati rice, now a beautiful golden hue from the turmeric, forms the base of the pilaf. Scattered throughout are the tender pieces of shredded chicken, glistening from the infusion of ghee and chicken stock.
The raisins, having plumped up during cooking, provide little pops of dark, sweet accents, while the roughly chopped roasted almonds contribute a rustic, earthy brown colour. The toasted flaked coconut, slightly golden, is interspersed throughout, adding a delicate crispiness and an exotic touch.
Broccoli florets, a vibrant green, peek through the rice, adding a fresh and nutritious element to the dish. Sprinkled with freshly chopped mint, the dish is further enlivened with specks of bright green.
Nutrients
Per serving
Steps
Put stock plus 250 ml water into a saucepan and bring to the boil
Place the chicken breast into the stock/ water ensuring that the meat is totally covered
Reduce the heat until barely simmering and a few bubbles on the surface appear
After 10 mins take out the chicken and put to one side
Measure the hot liquid and pour 500 ml/2 cups into a large saucepan
Rinse and drain 1 cup of rice and add to the stock and bring to the boil
Reduce the heat until simmer and put lid on the rice and cook until stock has evaporated, approximately 20 - 30 mins
In the meantime, heat a large frying pan and dry roast the coconut for 1 min or until lightly toasted and take out and put to one side
Dry roast the cinnamon sticks and cardamom pods for 2 - 3 mins
Add 1 tbsp of ghee plus onions and on a low heat cook until just golden
Add the cardamom and tumeric spices plus the salt and carefully mix together
Steam the brocolli florets until just done and chop the chicken breast into 3 cm cubes
Toss through the chicken and the brocolli and add 1 tbsp of remaining ghee and heat though ensuring that the chicken is fully cooked
In a large bowl, carefully mix the rice and the onion mixture together and add the nuts, coconut and mint
Squeeze the lemon and season accordingly
Serve in large bowls garnished with mint and lemon
Serve in large bowls garnished with mint and lemon
NB Olive oil can be substituted for ghee
Ingredients
| 400g | Chicken breast skinless |
| 300g | Red onions sliced thinly |
| 2 Tbs | Ghee |
| 2 cups/500 ml | Chicken stock |
| 1 cup | Basmati rice |
| 1/4 cup | Raisins |
| 1/4 cup | Roasted almonds chopped roughly |
| 1/2 cup | Flaked or dessicated coconut toasted |
| 2 | Cinnamon sticks * |
| 1 Tsp | Ground tumeric |
| 1/2 Tsp | Ground cardamom |
| 6/8 | Whole cardamom pods toasted * |
| 150g | Broccoli florets |
| 1/2 cup | Chopped mint |
| 1 | Lemon |
| 2 Tsps | Salt |
