CHICKEN PILAF WITH GREEN BEANS & YOGHURT

It’s that time of the year again when you just want something you can thrown into one pot. This indian spiced pilaf makes for the perfect midweek meal or weekend lunch… Even better warmed up the next day! 

Gluten Free. Sugar Free. 30 Minutes. Delish!

Serves 2

Ingredients
300g free range chicken thigh
140g green beans
3/4 cup long grain rice
1 teaspoon cumin seeds
3 sprigs coriander
1 brown onion
2cm ginger
1 clove of garlic
100g natural yoghurt
1 teaspoon turmeric
2 teaspoons garam massala
1 small chicken stock cube
1 lemon

Prepare chicken, rice, vegetables & stock
Pour rice into a bowl and cover with water to soak. Fill kettle with water and boil. Chop chicken into large bite size pieces and top, tail and halve the beans. Peel and finely dice onion. Dissolve stock cube into 1 cup boiled water.

Cook chicken
Place a large pot (with a lid) on a medium to high heat with a drizzle of olive oil. Add the chicken and sear until golden all over. Do it in batches to ensure you don’t overcrowd the pan. Remove chicken and place on a paper towel. Then in the same pot, add cumin seeds and onions. Stir to coat, reduce to low heat and cook until onions have softened (approx. 4-5 minutes). Add finely grated ginger and crushed garlic. Sauté for one minute, adding a splash of water to prevent the ginger and garlic from burning. Next, add ¾ of the yogurt, the spice mix, salt and pepper. Turn up to medium heat, stirring constantly - until yoghurt comes to the boil. Continue to stir for another minute, then add the chicken and stir to coat in the yoghurt.

Add rice
Drain the soaking rice and add to pot with chicken. Pour over stock, add the beans and stir well. Turn up the heat and bring to a boil. Cover and reduce the heat to a low simmer. Then cook for a further 8-10 minutes. Check rice. When cooked, remove from heat, squeeze over lemon juice to taste and allow to rest covered for a further 5 minutes.

To serve
Place pilaf into bowls and top with a dollop of the remaining yoghurt. Roughly chop coriander and sprinkle over to serve.

ABOUT THE COOK'S GROCER:

The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

 

October 29, 2015 by Timothy Ryder
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