Harissa Chicken Pulao recipe |
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07/20/2010
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Ingredients600g chicken fillet, sliced62,5ml oil 1 cinnamon stick 1 bay leaf 1 medium onion, finely chopped 4 cloves garlic, crushed 50ml harissa paste 4 cups cooked Spekko Long Grain Parboiled Rice 100g feta 50ml pine nuts, toasted Salt to taste Fresh coriander, chopped 1 lemon, cut into wedges - optional Icing sugar to dust lemons Salt DirectionsHeat oil in a pot on medium heat. Add cinnamon stick and bay leaf. Fry for 5 seconds until the spices are fragrant and a shade darker.Add onion and saute until golden brown. Stir in the harissa paste and crushed garlic. Fry the onion paste for a second or two and then add in sliced chicken fillet and salt. Stir fry until the chicken is cooked. If the mixture begins to stick, add 62,5ml boiling water. Remove from heat. Heat up a non stick frying pan. Dust lemon wedges with icing sugar. Place lemon wedges on the frying pan and allow the sugar to caramelize. Remove from non stick frying pan. Layer the cooked Spekko Long Grain Parboiled Rice over the cooked chicken. Pour over 125ml boiling water and cook on a very low heat. The rice should steam gently and be thoroughly heated before serving. Check to ensure the chicken does not stick and burn. Remove from heat and sprinkle feta and toasted pine nuts over the pulao. Serve with caramelized lemon wedges. ServingsServes 6Recipe provided by Yudhika Sujanani - Spekko Rice ambassador. |
| views: 11566
avg rating: 3.06
votes: 104 |
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