Spiced chicken pilaf with mint yogurt
- June 2014
- 1 tbsp olive oil, plus extra to drizzle
- 1 onion
- 2 garlic cloves
- 150g leftover roast chicken
- 2 tbsp baharat or similar Moroccan spice mix (see tip)
- 120g basmati rice
- 350ml chicken stock
- 3 spring onions
- Small handful fresh mint
- 200g Greek yogurt
- Heat the oil in a large sauté pan. Slice the onion, then fry gently for 5 minutes, turning the heat up towards the end to colour lightly. Crush in the garlic and fry for 2 minutes.
- Chop the chicken, then add to the pan with the baharat and cook for 2-3 minutes. Add the rice and stock, then season. Simmer gently without stirring for 15 minutes or until the stock has been absorbed and the rice is cooked but still has a little bite. Finely slice the spring onions, then stir through the rice and cook for 2 minutes.
- Finely chop the mint, then stir through the yogurt. Divide the pilaf between 2 plates. Add a dollop of yogurt, drizzle it with oil, season, then serve.
Vary the spicing according to what you have. Indian spices, smoked paprika or cumin work well too.
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