Monday, March 21, 2016

Moroccan Chicken Pilaf

Pilaf is even easier than risotto to make when travelling. This is another low calorie meal which will be quick and easy to cook when we are on our road trip. I will just ensure that I have the Middle Eastern spices in my pantry.Chicken tenderloins can be substituted with chicken thighs, and are a less expensive option, however remove the fat.

Moroccan Chicken Pilaf

Serves 4
222 calories per serve


cooking oil spray
200g chicken tenderloins
1 large brown onion, sliced thinly
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon cinnamon
280 g basmati rice (8 tablespoons)
640ml chicken stock (2 2/3 cups)
1 finely chopped capsicum (optional)
80g baby spinach leaves
Small handful of currants (optional)
fresh coriander leaves to serve
large pinch dried chilli flakes to serve
Optional: 1/3 cup browned blanched almonds to serve
Mango chutney to serve

Let's cook:

Lightly spray a small non-stick saucepan with oil and heat over a medium heat. Cook the chicken for 2 minutes on each side or until cooked through. Remove from the pan. Cover to keep warm.

Lightly spray the same pan with oil. Add the onion, cook stirring for 2 minutes or until lightly golden. Add the spices, cook stirring for 30 seconds or until fragrant. Add the rice and capsicum, cook stirring to coat in spice mixture. Add the stock and bring to the boil. Reduce the heat to very low, cook covered for 10 minutes. Remove the pan from the heat. Stand covered for 3 minutes. Stir through the currants if using.

Serve the pilaf topped with sliced chicken, mango chutney, spinach, coriander and chilli flakes.


Best wishes


1 comment:

  1. How fantastic! I absolutely love these spices and always have them on hand. I can really imagine the flavour of this dish!


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