Spiced Chicken And Tomato Pilaf – a delicious recipe with olive oil, onion, ground coriander, ground cumin, red pepper, basmati rice. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Heat 1 tbsp of the oil in a large saucepan on medium heat. Saute the onion for 8-10 mins, until golden.
2
Add the coriander, cumin and red pepper flakes and cook, stirring, for 1 min, until aromatic. Add the rice, stirring to coat.
3
Add the tomatoes and 1/2 cup water. Bring to a boil. Reduce the heat to low; simmer, covered, for 12-15 mins, until the liquid has been absorbed. Remove from the heat and set aside for 5 mins. Stir in the lentils.
4
Meanwhile, heat the remaining 1 tbsp oil in a large skillet on high heat.
5
Toss the chicken in flour, shaking off the excess. Cook for 4-5 mins, until golden and cooked through.
6
Serve the pilaf topped with chicken and sprinkled with parsley.
694
kcal
Calories
19
g
Fat
88
g
Carbs
43
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 2 tbsp olive oil, 1 None onion, chopped, 1 tsp ground coriander, 1 tsp ground cumin, and more.
Yes, Spiced Chicken And Tomato Pilaf falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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