Chicken & Pickled Walnut Pilaf

Chicken & Pickled Walnut Pilaf

Makes/Yield 4 servings
Prep Time 20 min
Categories
Healthy
Source Octopus Publishing
Chicken & Pickled Walnut Pilaf MY COLLECTIONS   MY SHOPPING LIST
INGREDIENTS
12 oz skinless, boneless chicken thighs, chopped
2 teaspoons Moroccan spice mix (see below)
2 tablespoons light olive oil
3 tablespoons pine nuts
1 large onion, chopped
3 garlic cloves, sliced
½ teaspoon ground turmeric
1½ cups mixed long-grain and wild rice
1¼ cups chicken stock
3 pieces of preserved ginger, finely chopped
3 tablespoons chopped parsley
2 tablespoons chopped mint leaves
½ cup sliced pickled walnuts
salt and black pepper
PREPARATION
1Toss the chicken with the spice mix and a little salt to coat. Heat the oil in a large skillet and cook the pine nuts until they begin to color. Drain with a slotted spoon. Add the chicken to the pan and sauteé gently for 6–8 minutes, stirring until lightly browned.
2Add the onion and sauté gently for 5 minutes. Add the garlic and turmeric and sauté for another 1 minute. Add the rice and stock and bring to a boil. Reduce the heat to low and simmer gently for about 15 minutes, until the rice is tender and the stock absorbed. Add a little water if the liquid has been absorbed before the rice is cooked.
3Stir in the ginger, parsley, mint, walnuts, and pine nuts. Season to taste and heat through gently for 2 minutes before serving.