Chicken & Almond Pilaff

Difficulty (1-5): 4
Prep Time: 10 minutes
Cooking Time: 1 hour
Serves: 4

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Chicken-almond-pilaff

Preparation

  1. Preheat the oven to 2000C, gas mark 6.
  2. Heat the oil in a frying pan and fry the chicken for 4-5 minutes until golden. Add ginger, garlic and dry spices and cook for 1 minute.
  3. Transfer to a casserole dish and stir in the remaining ingredients.
  4. Cover and cook for 1 hour until the rice is tender and chicken is cooked through.

Season to taste before serving.

Tips

For a more exotic touch, try Tilda Basmati & Wild rice instead of the Wholegrain rice. The wild rice adds a beautiful contrast to both the look and the taste of your dish.

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Ingredients

  • 240g Tilda Wholegrain Basmati rice
  • 2 tbsp veg oil
  • 8 chicken drumsticks, skinned and scored (approx. 1kg)
  • 2cm piece fresh ginger, chopped
  • 2 cloves garlic, chopped
  • 2 tsp cumin seeds, lightly crushed
  • 2 tsp coriander seeds, lightly crushed
  • 1 tsp fenugreek
  • 1 tsp black mustard seeds
  • 2-3 cloves
  • 50g fl aked almonds
  • 600ml chicken stock
  • 200g green beans, halved

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