Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 4 small chicken breast fillets (about 180g each), each cut into 6 pieces
  • 1 large red onion, thinly sliced
  • 2 garlic cloves, crushed
  • 1 cup (200g) basmati rice, rinsed, drained well
  • 1 tablespoon ground coriander
  • 2 small cinnamon quills, halved
  • 2 cups (500ml) salt-reduced chicken stock
  • 3 tablespoons (1/4 cup) shelled pistachios, roughly chopped
  • 3/4 cup roughly chopped flat-leaf parsley

Instruction

  • Heat 1 tablespoon oil in a large heavy-based pan or flameproof casserole over medium-high heat. Cook chicken, stirring, for 2 minutes or until golden, then set aside.
  • Add remaining 1 tablespoon oil to pan and cook onion and garlic, stirring, for 3 minutes or until softened. Add rice and spices, stirring to coat in the onion mixture. Add the stock and 1/4 cup (60ml) water and bring to the boil. Reduce heat to low, stir in chicken and cook, covered, for 12 minutes or until rice is tender. Fluff rice with a fork to separate the grains, then remove from the heat and stand, covered, for 5 minutes. Add 2 tablespoons pistachios and 1/2 cup parsley, then season and stir to combine.
  • Serve immediately sprinkled with remaining pistachios and parsley.