coriander chicken pilaf

Serves: 12

Ingredients:
2 tablespoons olive oil
2 garlic cloves
5cm piece ginger, peeled
1 red chilli, deseeded
20g fresh coriander, roughly chopped
365g pack mini chicken fillets, chopped into chunks
1 onion, finely chopped
1½ teaspoons ground coriander
1½ teaspoons ground cumin
300g long-grain brown rice
3 cups vegetable stock
150g curly kale, sliced
2 tablespoon toasted flaked almonds (optional)
1 lime, cut into wedges (optional)

Method:
blitz 1 tbsp oil, the garlic, ginger, chilli and three-quarters of the fresh coriander in a food processor. slash the chicken pieces, then rub in the paste.
place a large, deep, lidded nonstick frying pan over a medium-high heat and fry the chicken for 1 min each side until lightly golden. remove from the pan; set aside. wipe out the pan and add 1 tbsp oil. fry the onion over a medium heat for 5 mins until starting to colour. sprinkle over the ground spices, add the rice and stir to coat.
pour over the stock, stir through the kale and return the chicken to the pan. cover and simmer for 25 mins until the chicken is tender and the rice is fluffy.
scatter with the remaining coriander and the flaked almonds. serve with the lime wedges, if using.