Woolworths NZ Sale Alert

Like us to send you a reminder for our next sale?

Chicken Pilau with Sultanas

BUY ONLINE Find Store

A delicious middle eastern inspired one-pan rice dish, with sultanas adding bursts of natural sweetness.

Serves: 4
Prep Time: 10mins
Cooking Time: 30mins

Ingredients:
• ½ cup FreshLife Australian Sultanas
• 1/3 cup FreshLife Pistachio Kernels, lightly toasted
• 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 Greggs Ground Cinnamon
• ¼ tsp Greggs Cumin Ground
• ½ tsp Greggs Turmeric Ground
• 2 ½ cups chicken stock
• Garnish - Fresh parsley, sultanas, pistachios.

Instructions:
1. 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.
2. 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.
3. 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.
4. Remove the pan from the heat and leave to rest (the lid still on) for 5 minutes.
5. To serve, remove the lid, use a fork to fluff rice and mix in most of the nuts.
6. Transfer to a serving plate. Garnish with remaining nuts, extra sultanas and a sprinkle of parsley.