Spicy Chicken and Cauliflower Pilaf

Yet another variation on the almost inexhaustible theme of the pilaf. Quick and easy, and just a little different.

Ingredients.

1 cup basmati rice.

2 cups chicken stock.

½ cup sultanas.

A little olive oil.

250g lean chicken meat, diced.

2 tsp curry powder [mild, medium or hot – you choose].

Salt to taste.

1 ½ cups cauliflower florets.

1 ½ cups frozen green beans.

1 small lemon, washed and sliced into wedges.

1 small bunch coriander, finely chopped.

Method.

In a small bowl mix the rice, sultanas and stock together and leave to soak for an hour or two. Heat the oil in a wide pan over a medium flame and stir fry the meat until sealed all over. Add the curry powder and salt, stir fry for 1 min, then stir in the rice mixture, the cauliflower, beans, and lemon.

Stir well and bring to the boil. Cover tightly, reduce heat and simmer for 20 minutes then remove from the hob and allow to sit, still covered, for another 10 minutes. Fluff the mixture up, adding the coriander and removing and discarding the lemon. Serve immediately.

Serves: 2.

 

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