Wednesday, December 8, 2010

Recipe: Chicken, Cardamom and Dill Pilaf

I know there is a sliiightly naughty amount of butter in this recipe, but thats what makes it good. The rice soaks it all up and makes the dish taste rich without being overly creamy. The toasted almonds on top adds a nice crunch to the dish, as well as a nice toasty flavour. Still, this amount of butter doesn't even come close to any of the Hairy Biker recipes. Or James Martin's. What is it about Northeners and butter??? It's not an insult (I love the stuff) but they seem to be obsessed with it!!

Chicken, Dill and Cardamom Pilaf (serves 2 generously)

100g butter
1 white onion, finely chopped
3 cloves garlic, crushed
2 carrot, peeled and finely diced
250g leftover chicken, diced into small chunks
180g basmati rice
500ml chicken stock
8 cardamom pods, seeds crushed in a mortar and pestle
15g finely chopped fresh dill
40g flaked almonds, toasted
Salt and black pepper to taste

1. On a medium heat, fry onions, carrots and garlic in the butter, covered for 5 minutes. Remove lid, add rice, and fry for 2 minutes, stirring frequently.
2. Add the stock, chicken and cardamom, and cook for 6 minutes covered, stirring occasionally.
3. Remove lid, increase the heat, and add dill cook for 3 more minutes- or until the rice is fully cooked and most of the liquid has evaporated.
4. Season to taste, and serve sprinkled with the toasted flaked almonds on top.

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