Oct 21, 2019
Middle Eastern Chicken Pilaf made extra healthy
Lightly fry diced chicken thighs in a bit of oil for 2 minutes on each side, set aside for later
Sautée some sliced onion and pepper until wilted, add in cumin, fennel seeds turmeric and garam masala with garlic, toss to coat
Add 100g black rice with 250ml of chicken stock, return chicken to pot, cover and simmer for 10 minutes.
Add sultana and a can of drain chickpeas, cook for an extram 5 minutes.
Turn off the heat, stir in some spinach and you’re done!
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