zoom

    Save to your scrapbook

    Chicken pilaf with mango amba sauce

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Chicken pilaf with mango amba sauce

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes

    Serves: 2

    Ingredients

    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
    30g sultanas
    100g petits pois
    2 tbsp Cooks’ Ingredients Mango Amba Sauce

    Method

    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. 

    Your recipe note

    Edit your recipe note

    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. 

    Comments

    Average user rating

    0 stars

    Glossary