Indian chicken pilaf

This was a new recipe, another one pot dish which is my favourite way to cook. Who doesn't love a one pot wonder all the ingredients in together and less washing up. Pilau or pilaf spice mix is available ready made in most supermarkets. It was quick and easy to make not to mention delicious .... coupled with a couple of cold beers it was a great Saturday night dinner. 

Ingredients

2 tbsp olive oil

1 kg chicken thighs on the bone, skin on

1 large onion

2 garlic cloves, crushed

3cm piece of fresh ginger, peeled and grated

1-2 green chillies, finely chopped

1 tbsp pilau or pilaf spice mix

250g basmati rice

250ml chicken stock

250ml reduced fat coconut milk

To serve

2 tbsp toasted flaked almonds

2 tbsp sultanas

Lime wedges

Fresh coriander

Method

1. Heath the oil in a casserole over a medium heat and fry the chicken, skin side down for 10 minutes until golden. Flip the chicken over and seal the other side then transfer to a plate.
2. Add the onion to the casserole and fry for 5 minutes, then add the garlic, ginger and chillies and fry for 2 mins. Add the spice mix and fry for a minute until fragrant. 
3. Add the rice, stirring to coat it in the spices, then sit the chicken pieces on top of the rice. Pour over the stock and coconut milk. 
4. Bring to the boil then reduce to a simmer, cover with a lid and cook for 30-35 minutes until the chicken is very tender and the rice cooked and just starting to catch on the bottom. 
5. Remove from the heat and leave to stand for 10 minutes before fluffing with a fork. Serve scattered with the toasted flaked almonds, sultanas, lime wedges and coriander.

Recipe from Meals in minutes - Donal Skehan