Spiced Chicken Pilaf with Carrot and Peas

A one-pan rice dish with tender chicken pieces and warming spices.

SHOPPING LIST

• chicken thigh fillets500g
• basmati rice300g
• onion1
• carrot2
• frozen peas150g
• chicken stock cube1
• ground cumin1 tsp
• ground coriander1 tsp
• turmeric1 tsp
• cinnamon stick1
• vegetable oil1 tbsp
• salt1 tsp
• black pepper1 tsp

METHOD

1. 1Heat the oil in a large pan over medium heat and brown the chicken thighs for 5 minutes, then remove and set aside.
2. 2Add the sliced onion and diced carrot to the pan and cook for 5 minutes until softened.
3. 3Stir in the cumin, coriander, turmeric, and cinnamon stick and cook for 1 minute.
4. 4Add the rice and stir to coat in the spices.
5. 5Pour in 600ml hot water with the crumbled stock cube and season with salt and pepper.
6. 6Return the chicken to the pan, bring to a simmer, then cover and cook on low for 20 minutes.
7. 7Stir in the peas, cover, and cook for a further 5 minutes until the rice is tender and the chicken is cooked through with no pink.
8. 8Fluff with a fork and serve.

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