Pilaf With Chicken Spinach And Walnuts Recipes

ONE-POT CHICKEN PILAF

Steps:

• Heat the oil in a frying pan, then fry the onion for 5-6 mins until softened. Add the chicken pieces, fry for a further couple of mins just to colour the outside, then stir in curry paste and rice. Cook for another min.
• Pour in the chicken stock and throw in any larger bits of frozen veg. Bring to the boil, lower the heat, then cover the pan with a lid. Cook for 10 mins, then stir in the remaining veg. Scatter over the spinach, cover, then cook for 10 mins more until all the stock is absorbed and the rice is tender. Give everything a good stir, season to taste, then tuck in.

SPINACH PILAF

Steps:

• Melt 2 tablespoons butter in a saucepan over medium-high heat. Saute onions until lightly browned. Reduce heat, add ground spices, and stir briefly. Add cooked rice. Cook just enough to heat rice through, stirring well to combine.
• Melt remaining butter in a large skillet over medium-high heat. Saute spinach with salt just until leaves are wilted. Toss into hot rice and onion mixture and serve immediately.

PILAF WITH CHICKEN, SPINACH, AND WALNUTS

Steps:

• Put rice in bowl, cover with boiling water and leave for 10 minutes, drain.
• Meanwhile, spray large nonstick skillet with cooking spray and saute walnuts, remove, and set aside.
• Melt butter in same skillet, add onion and garlic; sauté for about 3 minutes,
• Stir in drained rice, and saute for 1 minute, stirring constantly.
• Add olive oil, stock, tomato, salt, black pepper, and cinnamon stick to rice; bring to a boil.
• Cover, reduce heat to low, simmer about 20 minutes or until liquid is mostly absorbed-don�t stir but peek after 15 minutes to see if more stock needs to be added.
• When the rice is tender, stir in chicken and spinach;
• Remove skillet from heat.
• Place a clean kitchen towel between skillet and lid, over the rim of the pot covering the top and put the lid back on.
• Let the pilaf stand for about 5 minutes (Turkish cooks call this the brewing time) before serving.
• Sprinkle evenly with walnuts and dill.
• Discard cinnamon stick and serve.