Thursday, March 10, 2011
20110309 Spiced Chicken and Cauliflower Pilaf
(SOURCE: EasyCook Magazine - Spiced chicken and cauliflower pilaf)
The recipe suggested to simmer the dish for only 10 minutes, but no way the chicken and rice could be cooked that quickly! I used a total of 700ml chicken stock and simmered the dish for about 35 minutes instead. I had a bite of a lemon slice and it was yuck. Next time I will remove the lemon slices afterward, and maybe just top the dish with a lemon slice for garnish.
5 chicken drumsticks
2 tbsp vegetable oil
1 tbsp curry powder (preferably one with turmeric in it)
200g basmati rice
500 to 800ml chicken stock
200g cauliflower florets
200g frozen green beans
1 lemon, sliced and each slice cut in half
small bunch of coriander, leaves and stalks separated and roughly chopped
1. Slash the chicken drumsticks so they cook faster.
2. Heat the oil in a Dutch oven and brown the chicken drumsticks for about 5 minutes. Tip in the curry powder and rice, fry for a minute, then stir in the chicken stock.
3. Add the cauliflower, beans, lemon, and coriander stalks to the pan. Stir and mix well. Bring to the boil, then simmer with the lid on for 20 to 40 minutes, until the chicken is cooked through and the rice is tender. If the dish got a bit too dry or the rice remained hard, add more chicken stock about 50ml at a time. Sprinkle over the coriander leaves and serve.