zoom Chicken, aubergine and pea pilaf

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    Chicken, aubergine and pea pilaf

    • Preparation time: 10 minutes
    • Cooking time: 35 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 4


    1½ tbsp sunflower oil
    1 small onion, chopped
    1 essential Waitrose aubergine, cut into 1.5cm pieces
    6 essential Waitrose British chicken thigh fillets, cubed
    2 tbsp Patak’s mild curry paste
    250g essential Waitrose long grain rice
    500ml chicken stock
    150g essential Waitrose frozen garden peas
    3 tbsp chopped dill


    1. Heat 1 tbsp oil in a pan and sauté the onion and aubergine until golden, about 8 minutes. Set the vegetables aside and add the remaining oil to the pan with the chicken pieces; season and fry for 5 minutes until browned. Return the onion and aubergine to the pan.

    2. Add the curry paste and rice; stir for 1 minute, then add the stock. Bring to the boil, then reduce the heat to a slow simmer. Cover and cook for 10 minutes, then add the peas and cook, covered, for a further 5 minutes. Take off the heat and set

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