Recipe Categories
Chicken :: Chicken Pilaf with Dill & Peas
3 Tbsp olive oil
6 boneless chicken thighs, sliced across the grain of the meat
3 cloves garlic, finely chopped
Zest of 1 lemon
½ tsp fennel seeds
1 onion, finely chopped
1 stick celery, finely chopped
1 carrot, finely diced
1 medium floury potato, finely diced
1 tsp salt
1 ½ cups washed jasmine rice
3 cups chicken stock
1 cup peas (cooked for 4 mins in boiling water)
4 Tbsp chopped dill
1 Tbsp butter
Thick yoghurt and spicey chutney for serving
Heat the oil over a high heat and brown the chicken. Remove from the heat and reserve. Turn down the heat and add the garlic, zest, fennel, onions, celery, carrot, potato and salt. Fry gently without browning until the onion is soft.
Add chicken, rice and stock and bring to the boil. Turn the heat to the lowest setting and cook covered for 20 mins.
Remove from the heat and let stand without uncovering for 5 mins. Uncover, gently fluff the rice without mashing it and add the peas, dill and butter. Mix gently and serve with a dollop of yogurt and spicey chutney on the side.
Other Chicken recipes: Chicken in Asian Pesto, Chicken Pilaf with Dill & Peas, Butter Chicken, Chicken Bacon Wraps, Marinated Chicken Curry, Chicken and Feta Fritters, Chicken Gumbo, Thai Chicken Salad, Braised Lemon & Thyme Chicken with Leeks, Chicken Risotto
