Linda Valkovska
Dietitian
EN
LV
Recipe
Chicken curcuma pilaf
- Time: 40 - 45 min
- Servings: 4 - 5
This is a recipe for a pilaf only. To transform this into a complete meal, serve it together with some more vegetables or salads.
- Servings: 4 - 5
This is a recipe for a pilaf only. To transform this into a complete meal, serve it together with some more vegetables or salads.
Ingredients
For the pilaf:
- 600 g chicken, drumsticks or other parts
- 1 onion, finely chopped
- 1 garlic head
- 4 carrots, grated
- 3 - 4 bay leaves
- 2 tsp cumin powder
- 1 tsp curcuma powder
- 5 cardamom pods
- 1 tbsp dried barberries
- 1 handful raisins
- 950 ml chicken stock
- 1 bunch fresh parsley, finely chopped
- 1 bell pepper, sliced
- 400 g rice
- Pepper, salt to taste
- 600 g chicken, drumsticks or other parts
- 1 onion, finely chopped
- 1 garlic head
- 4 carrots, grated
- 3 - 4 bay leaves
- 2 tsp cumin powder
- 1 tsp curcuma powder
- 5 cardamom pods
- 1 tbsp dried barberries
- 1 handful raisins
- 950 ml chicken stock
- 1 bunch fresh parsley, finely chopped
- 1 bell pepper, sliced
- 400 g rice
- Pepper, salt to taste
Instructions
Heat the oil in a dutch oven or deep pan. Place the chicken drumsticks in and cook for 5 - 7 minutes to brown the sides, then add onions and garlic, cook until the onions turn transparent.
Add in the carrots, spices and raisins, sautee for 5 minutes.
Then add the chicken stock, bring it to a boil and cook with a lid until the chicken is cooked-through and tender.
Add in the bell pepper and parsley, mix it in. Add pepper and salt to taste.
Then, add the rice in and cook with a lid on low heat until the rice has absorbed the majority of liquid. Once most of the liquid has been absorbed by the rice, use a wooden spoon to form little holes in the rice (to the bottom of the pot), put a lid on and cook on low until the liquid is almost completely gone. Then, turn the heat off and leave it to absorb the rest of it and finish cooking.
Serve with fresh parsley.
Add in the carrots, spices and raisins, sautee for 5 minutes.
Then add the chicken stock, bring it to a boil and cook with a lid until the chicken is cooked-through and tender.
Add in the bell pepper and parsley, mix it in. Add pepper and salt to taste.
Then, add the rice in and cook with a lid on low heat until the rice has absorbed the majority of liquid. Once most of the liquid has been absorbed by the rice, use a wooden spoon to form little holes in the rice (to the bottom of the pot), put a lid on and cook on low until the liquid is almost completely gone. Then, turn the heat off and leave it to absorb the rest of it and finish cooking.
Serve with fresh parsley.
Linda Valkovska
Dietitian
EN
LV