POMEGRANATE CHICKEN WITH CINNAMON PILAF
This Persian-inspired dish is great for heart health.
300g (10oz) basmati rice
400g (14oz) chicken breast, sliced
Zest of 1 lemon
1tbsp olive oil, plus extra for frying
½tsp saffron threads
30g (1oz) butter
450ml (¾pt) chicken stock
Small bunch of mint, torn
Small bunch of parsley, chopped
75g (2½oz) pomegranate seeds
45g (1½oz) pistachios, coarsely chopped
1 Wash the rice well in a sieve then soak in a bowl of cold water for 1 hr.
2 Toss the chicken pieces in the lemon zest, cinnamon and olive oil. Season, then marinate for 1 hr. Grind the saffron into a powder, then soak in 2tbsp warm water.
3 Fry the chicken in a large saucepan with a little oil until cooked through. Cover in foil to keep warm and set aside.
4 Melt the butter in the same saucepan and add the rice, stirring it to coat until glossy. Pour in the saffron water, chicken stock and 1tsp salt. Wrap the lid in a tea towel and place on top. Cook for 10-12 mins.
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September 15, 2020