Chicken and pomegranate pilaf

If you’re looking for something different, something rich and aromatic, this pilaf is the perfect choice. Juicy chicken, lightly spiced basmati rice, the freshness of pomegranate and crispy almonds combine into a taste explosion with all the fragrance of the East. Ideal for a well-balanced lunch with a difference.

Tip jedi: Lunch or dinner

Čas priprave: 40 minutes

Ingredients

Procedure

1. Soak the rice and set aside.
2. Cut the chicken thighs into large chunks, and season well. Heat the oil in a pan, add the chicken over a medium heat and brown them nicely. Once browned, set aside on a plate.
3. Add the butter and the chopped shallots to the same pan. Sauté for a few minutes until fragrant and the shallot softens. Add the garlic and, after one minute, the tomato purée.
4. Add the washed and drained basmati rice, and stir into the aromatic base. Cook for another 1 or 2 minutes.
5. Add the quartered Brussels sprouts, the browned chicken, the turmeric and curry powder, the seasoning and the cinnamon stick, pour in the stock, and bring to the boil. Reduce the temperature and cook on a low heat for approximately 10 minutes until the rice is almost cooked through. If the rice is not quite cooked, add a little more liquid. Then add the peas, and leave covered for 10 minutes to finish cooking in its own steam.
6. Remove the cinnamon stick, and gently fork the pilaf. Scatter over the pomegranate seeds, the flaked almonds and the parsley just before serving. Enjoy!