Rice Pilaf with Coconut Spiced Chicken

Coconut Chicken and Rice Pilaf

1 chicken jointed – divide the breasts into a few pieces or 4 breasts / legs as you prefer

Slash the pieces so the marinade will penetrate

For the Marinade - just mix everything in the blender

½ tin of chopped tomatoes

1tsp turmeric

1 tsp cumin seeds

1tsp coriander seeds

1tsp fennel seeds

1 heaped tsp chopped chilis in oil

2 tbsp desiccated coconut

2 tbsp coconut oil

1 tsp grated ginger

15g chopped pistachios

Add everything to the blender and blend to a thick paste, if it seems very thick just loosen with a dash more oil

Spread the marinade over the chicken pieces in an oven proof dish and leave into the fridge for an hour or preferably overnight (Covered)

Roast the pieces until cooked through and serve with the rice pilaf below

Rice Pilaf

1 medium onion sliced

1 large clove of garlic sliced finely

1 cinnamon stick

1 tsp each of mustard seeds and punchpooran

300g wholegrain basmati rice

375ml each of water and stock of choice

30gr shelled pistachio chopped

2 tbsp fresh coriander mint and chives,

Heat ½ oil and cook the onion and garlic until softened
Add the cinnamon stick and spices and stir and cook on a medium heat for about 2 minutes until fragrant. Toss in the rice, stir to coat the add the water and stock, bring to the boil then turn right down and cook over a low heat for about 10-15 minutes until the rice is cooked and all the water is absorbed. Just before serving, stir through the herbs and nuts.

Top a serving with the chicken and a dash of lime juice