 |
Rice pilaf with California prunes and yogurt chicken brochettes Recipe
Total time: 30 to 60 minutes
Cooking time: Around 30 minutes
Difficulty: Easy
Ingredients
For 4 servings
Chicken skewers
- 2 large chicken breasts, skinned and cut into bite-sized pieces
- 125 ml / 1/2 cup plain yogurt
- 1 Tbsp. curcuma
- 1/2 c. Tsp. chili powder
- lemon juice
Material
- 4 metal skewers, at least 20 cm / 8 inches long
Pilaf rice
- 2 Tbsp. butter
- 1 medium onion, peeled and finely chopped
- 1 Tsp. ground coriander
- 1 Tsp. ground cumin
- 250 ml / 1 cup basmati rice
- 500 ml / 2 cups chicken broth
- 6 California prunes roughly chopped
- 185 ml / 3/4 cup shelled pistachios roughly chopped
- 2 Tbsp. fresh coriander, finely chopped
- 2 Tbsp. fresh parsley, finely chopped
- salt and pepper to taste
Method
To prepare chicken skewers
- In a small bowl, combine yogurt, turmeric, chili powder and lemon juice.
- Divide chicken pieces equally and place on skewers.
- Set skewers in a wide dish and cover with marinade. Set aside.
To prepare the pilaf
- In a large saucepan, melt butter over low heat, add onion and saute until soft – about 5 minutes.
- Add ground coriander and ground cumin, stirring well to avoid sticking.
- Add rice, and saute for about 1 minute before adding stock.
- Bring to a boil, then reduce heat to low and cover. Leave to cook over low heat for 20 minutes.
- Just before serving, add prunes, pistachio nuts and fresh herbs to rice and mix well.
Cooking
- On hot oiled grill, place chicken skewers turning every 2 to 3 minutes, for a total of 8 minutes or until the chicken is cooked through.
Serve chicken skewers on top of pilaf and enjoy.
More recipe ideas
..........
With the kind assistance of California Prunes
©Copyright MSCOMM 1996 – 2024. Michèle Serre, Éditeur
-
Recipes
-
Products
-
Entertaining
-
Chefs
-
Hints & Tips
-
Glossaries
