Fresh and juicy peas are ideal for a side dish, but are just as comfortable as the star ingredient in this aromatic chicken pilaf.
- Prep Time:
- Cook Time:
- Ready Time: 0
Ingredients
- 2 tbs olive oil
- 6 (about 800g) chicken thigh fillets, cut into 3cm pieces
- 1 brown onion, finely chopped
- 1 tbs finely grated ginger
- 1 fresh long green chilli, seeded, finely chopped
Recipe Steps:
- 1. Heat half the oil in a large saucepan over high heat.
- 2. Heat remaining oil in the pan over medium heat. Add onion, ginger and chilli and cook, stirring, for 5 minutes or until onion softens.
- 3. Add the almonds to the rice and use a fork to fluff the rice and stir the peas and almonds through.
- 4. Spoon among serving bowls. Top with coriander and mint. Serve immediately.