Chicken and Pistachio Pilaf

By Diana Barton on 22 October 2019

Try this great recipe with your Champagne on Melbourne Cup Day.

You won't be disapointed!!!!

Ingredients
2 tablespoons olive oil
4 small chicken breast fillets (about 180g each), each cut into 6 pieces
1 large red onion, thinly sliced
2 garlic cloves, crushed
1 cup (200g) Basmati Rice, rinsed, drained well
1 tablespoon ground coriander
2 small cinnamon quills, halved
2 cups (500ml) salt-reduced chicken stock
3 tablespoons (1/4 cup) Murrungundy Pistachio Kernels shelled pistachios, roughly chopped
3/4 cup roughly chopped flat-leaf parsley

Method
Heat 1 tablespoon oil in a large heavy-based pan or flameproof casserole over medium-high heat.  Cook chicken, stirring, for 2 minutes or until golden, then set aside.

Add remaining 1 tablespoon oil to pan and cook onion and garlic, stirring, for 3 minutes or until softened. Add rice and spices, stirring to coat in the onion mixture.  Add the stock and 1/4 cup (60ml) water and bring to the boil.  Reduce heat to low, stir in chicken and cook, covered, for 12 minutes or until rice is tender.  Fluff rice with a fork to separate the grains, then remove from the heat and stand, covered, for 5 minutes.  Add 2 tablespoons Murrungundy Pistachio Kernels and 1/2 cup parsley, then season and stir to combine.

Serve immediately sprinkled with remaining pistachios and parsley.