Somali Chicken Pilaf

31 May 2016 - 10:16 By Sunday Times Food Weekly

Flavourful and wholesome dish INGREDIENTS300g basmati rice, well rinsed and drainedSalt and pepper1 chicken, portioned45ml (3 tbsp) oil1 onion, diced2 garlic cloves, chopped5 green cardamom pods, lightly crushed4 cloves1 cinnamon stick3cm fresh root ginger, peeled and grated2 medium tomatoes, chopped30ml (2 tbsp) tomato purée1 green chilli, finely chopped5ml (1 tsp) ground cumin|5ml (1 tsp) ground corianderHandful fresh coriander, chopped750ml (3 cups) chicken stockMETHODPlace rice in a pot, cover with water and set aside to soak.Season the chicken pieces all over. Heat the oil in a large, heavy-based pan and fry the chicken on medium heat until brown and crisp.Add onion and garlic and fry gently until onions softened.Stir in cardamom pods, cloves, cinnamon and ginger.Fry for 1 minute, then add chopped tomatoes, tomato purée, chilli, cumin, ground coriander and fresh coriander.Cook until the tomato is soft.Drain the rice and add to the pan with the stock.Stir gently, then bring to the boil.Reduce heat, cover pan with a lid and simmer gently for about 20 minutes or until all the liquid has been absorbed and the rice is tender.Serve immediately.Serves 6...

There’s never been a more important time to support independent media.

From World War 1 to present-day cosmopolitan South Africa and beyond, the Sunday Times has been a pillar in covering the stories that matter to you.

For just R80 you can become a premium member (digital access) and support a publication that has played an important political and social role in South Africa for over a century of Sundays. You can cancel anytime.

Already subscribed? Sign in below.



Questions or problems? Email helpdesk@timeslive.co.za or call 0860 52 52 00.