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Chicken Pilaf

June 10, 2013

This is not goodbye

When it comes to disputing with friends I always try to make sure I resolve things as soon as possible because otherwise I will hold onto bad grudges for dear life.  It is the little things you do for people which let them know that you still care despite the bad feelings in the air.  This dish is perfect for showing care and love when you are still raging from a cocktail of emotions.  I made a beautiful chicken pilaf with lots of flavours, spices and interesting textures.

This recipe was adapted from Good Housekeeping Magazine (September, 2012).

Chicken Pilaf


1 tbsp vegetable oil, 1 onion (finely chopped), 200g diced chicken breast, 2 tbsps garam masala, 200g basmati rice, vegetable stock cube, 150g canned green beans, 75g dried apricots 4 tbsps mango chutney, 25g flaked almonds, fresh coriander.


1. Heat the oil over a medium heat in a pan.
2. Add the chicken and onion.
3. While the chicken and onions are frying, start cooking the rice.
4. When the chicken has turned opaque add the garam masala and fry until the chicken has cooked through.
5. Crumble the stock cube into the rice.
6. When the rice has cooked transfer the chicken and the rice to a wok.
7. Heat the stove on a low heat and mix in the green beans (drained), apricots, mango chutney and flaked almonds.
8. After 5 minutes the food should be heated.
9. Season to taste and add some fresh coriander.


From → Main Meals

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