Chicken & Prawn Pilaf
Chicken & Prawn Pilaf
Ingredients
| Ingredient | Amount | Unit |
|---|---|---|
| Red Onion | 2 | unit(s) |
| Green Pepper | 1 | unit(s) |
| King Prawns | 180 | grams |
| Diced Chicken Thigh | 280 | grams |
| Poudre de Columbo | 1 | tbsp |
| Tomato Puree | 30 | grams |
| Basmati Rice | 300 | grams |
| Water | 600 | milliliter(s) |
| Chicken Stock Pot | 1 | pot(s) |
| Carrot | 2 | unit(s) |
| Mint | 1 | bunch(es) |
| Greek Yoghurt | 1 | pot(s) |
| Lemon | 1 | unit(s) |
| Baby Spinach | 1 | bag(s) |
Instructions
Instruction
Halve, peel and thinly slice the red onion into half moons. Heat a glug of oil in a large saucepan on medium heat and add the onion. Stir and cook until really soft and slightly browned and caramelised, 8-10 mins. Add in a pinch of sugar halfway through cooking (if you have some).
Instruction
Meanwhile, halve, then remove the core from the pepper and chop into 1cm chunks. Chop each prawn into about three pieces. Once the onion is cooked, turn the heat up to medium-high, add the chicken and pepper and cook until the chicken is slightly browned and the pepper softened, 5 mins.
Instruction
Stir the poudre de colombo and tomato purée into the veg and chicken, fry for 1 minute to cook the spices. Add the prawns and rice and stir well. Pour in the water (see ingredients for amount) and add the stock pot and a pinch of salt and pepper. Stir to dissolve and bring to the boil. Once boiling, stir again, turn the heat to medium-low, pop a lid on the pan and leave to cook for 10 mins.
Instruction
While the rice cooks, remove the top and bottom from the carrot, peel and grate on a coarse grater. Once the rice has cooked for 10 mins, remove the pan from the heat and set aside (still covered) for another 10 mins (don't be tempted to peek under the lid!). TIP: The rice will finish cooking in its own steam. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.
Instruction
While the rice steams, pick the mint leaves from their stalks and finely chop (discard the stalks). Stir half the mint through the Greek yoghurt in a small bowl.
Instruction
Once the rice is cooked, fluff it up with a fork, then squeeze in a little juice from half the lemon (cut the remainder into wedges). Stir the carrot and baby spinach through the rice. Bring the pan to your table and serve the pilaf in bowls with a spoonful of minty yoghurt and the rest of the mint sprinkled on top. Squeeze over a little more lemon juice. Enjoy!
Difficulty
Totally Doable (Level 2)
Nutrition
| Item | Amount | Unit |
|---|---|---|
| Calories | 563 | kcal |
| Protein | 38 | g |
Allergens
Crustaceans, Mustard