recipeName: coriander chicken pilaf
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)
steps: 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.
NER: olive oil garlic ginger red chilli coriander mini chicken fillets onion coriander cumin brown rice vegetable stock curly kale ed almonds lime