Chicken Pilau with Sultanas & Pistachios

Cook time: 30 min | Prep time: 10 min
Serves: 4

INGREDIENTS

3 tbsp olive oil or vegetable oil

400g chicken thigh fillets, sliced into 3–4 pieces

1 onion, finely diced

2 garlic cloves, thinly sliced

1 red capsicum, sliced

100g button mushrooms, sliced 

1 ½ cups basmati rice

2 tbsp tomato paste

½ tsp ground cinnamon

¼ tsp ground cumin
½ tsp turmeric

½ tsp black pepper

2 ½ cups chicken stock 

½ cup FreshLife Australian Sultanas

⅓ cup FreshLife Pistachio Kernels, lightly toasted

To garnish (optional):
Parsley
FreshLife Pistachio Kernels
FreshLife Australian Sultanas

METHOD

  • Season the chicken pieces with salt and pepper. Heat olive oil in a large casserole or saucepan over medium-high heat. Brown the chicken all over, then transfer to a plate. The chicken need not be completely cooked through at this stage. 

  • In the same pan, sauté garlic and onion until fragrant and soft. Add the capsicum, mushroom and rice. Stir for 30 seconds. Mix in the tomato paste and spices, then pour in the chicken stock. 

  • Put the browned chicken back in the pot and mix through sultanas. Bring to a boil. Place the lid on and immediately turn down the heat to medium-low. Leave it to simmer for 14–15 minutes or until the liquid is absorbed.  

  • Remove the pan from the heat and leave to rest (the lid still on) for 5 minutes.

  • To serve, remove the lid, use a fork to fluff rice and mix in most of the nuts. 

  • Transfer to a serving plate. Garnish with remaining nuts, extra sultanas and a sprinkle of parsley.

 
Main MealsSarah BlazeySultanas, Pistachio Kernels