Recipes: Cajun Chicken Pilaf
Cooking Time: 24 minutes
Ingredients (serves 4)
3 (200g each) chicken breast fillets, trimmed
3 teaspoons cajun seasoning
olive oil cooking spray
3 oranges
1 brown onion, finely chopped
2 garlic cloves, crushed
2 cups long-grain rice, rinsed
3 cups salt-reduced chicken stock
1/4 cup currants
1 cup frozen peas
2 tablespoons slivered almonds, toasted
Method
Coat both sides of chicken in cajun seasoning.
Heat a large, non-stick frying pan oven medium heat.
Spray both sides of chicken with oil.
Cook chicken for 5 minutes each side or until cooked through.
Remove to a plate. Cover and stand for 5 minutes.
Meanwhile, grate rind from 2 oranges.
Juice all 3 oranges.
Spray a large saucepan with oil.
Heat over medium heat.
Add onion and garlic.
Cook, stirring occasionally, for 3 to 4 minutes or until onion is tender.
Add rice and stir to coat.
Add stock, orange rind and 1 cup orange juice.
Increase heat to high.
Bring to the boil.
Reduce heat to low. Cover and simmer for 10 minutes.
Stir in currants and peas. Remove from heat.
Stand, covered, for 5 minutes or until rice has absorbed stock. Slice chicken.
Add chicken and almonds to rice.
Stir to combine. Season with pepper. Serve.
