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Chicken pilaf with mango amba sauce
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100g brown basmati rice
2 tsp olive oil
2 onions, thinly sliced
2 carrots, finely diced
2 chicken thigh fillets, (about 250g) cut into thin strips
2 tsp Bart Baharat Spice
2 cloves garlic, crushed
100g petits pois
2 tbsp Cooks’ Ingredients Mango Amba Sauce
1. Cook the rice in boiling water for 20 minutes, or until tender. Meanwhile, heat 1 tsp of the oil in a frying pan and fry the onions for 5 minutes until pale golden. Lift half out of the pan and set aside.
2. Add the carrots and chicken to the pan with the remaining oil and fry for 5 minutes. Stir in the baharat spice and garlic and fry for 1 minute more.
3. Drain the rice and add to the pan with the sultanas and petits pois. Cook for 3 minutes until the ingredients are piping hot throughout, ensuring the chicken is cooked through, juices run clear and no pink meat remains. Transfer to plates, top with the reserved onions and drizzle with the amba sauce.
Cook’s tip Baharat is a Middle Eastern spice blend containing paprika, coriander, pepper, cumin and cinnamon. For a milder flavour halve the amount used above.
Typical values per serving:
2 of your 5 a day/low in sat fat
This recipe was first published in January 2022.
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