dinner:

one pan spiced chicken pumpkin cauliflower and orange pilaf

One-pan meals not only save time washing dishes, but usually also meal a relatively quick meal, which is exactly what this is.

This pilaf is perfect for a cold Winter’s night, makes most of seasonal vegetables and is full of spices to leave your taste buds happy.

 
 
 
 

A pilaf is a subtly spiced dish with vegetables and meat added. It is common in Persian and Afghan cuisine and is similar to a biriyani, with the main difference being that a pilaf uses the absorption method of cooking the rice, whereas a biriyani uses the draining method.

The thing I love about a pilaf is that the rice cooks with all the other flavours, taking on that flavour itself, rather than being served as a side.

Enjoy xx.

 
 
 

 

Ingredients:

Serves 4

  • 1 ½ cups basmati rice, soaked for 20-30 minutes

  • 400g chicken thighs, cut into 2cm pieces

  • 1 red onion, diced

  • 1 carrot, diced into 1cm pieces

  • 200g pumpkin, diced into 1 cm pieces

  • 2 cloves garlic, crushed

  • 200g cauliflower, cut into small florets

  • Finely grated zest and juice of 1 orange

  • 1 ½ cups hot chicken stock

  • 1/3 cup sultanas

  • 2 tbs slivered almonds, toasted

  • ½ cup flat leaf parsley

    Spices:

  • 1 tsp ground cinnamon

  • 2 star anise

  • 1 tsp turmeric

  • 1 tsp ground cumin

  • ½ tsp ground coriander

  • ½ tsp sweet paprika

 

Method:

  1. Place the rice into a bowl, rinse and then cover with water and leave to sit for 20-30 minutes.

  2. Heat a large frypan, with a lid, over medium heat. Add a drizzle of olive oil and the onion, carrot and pumpkin. Cook, stirring occasionally for 5 minutes.

  3. Add the chicken, garlic and cauliflower and stir for 2-3 minutes, allowing the chicken to seal.

  4. Add the spices, the orange zest and juice, chicken stock and sultanas and mix to combine.

  5. Drain the rice and add to the pan. Mix to combine then place the lid on the pan and bring to the boil. Once boiling, reduce to a simmer and allow to cook for 10-12 minutes.

  6. Once the time has passed, check the rice. It should be tender and ready to eat. If not, allow to simmer for a further 2-3 minutes, adding more water if needed.

  7. Once the rice is cooked, remove from the heat. Top with slivered almonds and fresh parsley and serve.