Sauted chicken with tomato pilaf.

4 Aug

Another Claudia recipe, so pretty simple to make and the results were quite pleasing, but after the punchy Mexican spices this was a little bland.

First I skinned and chopped tomatoes. Next these were blended to a pulp and a little more stock was added to make up to the cooking liquid for the rice pilaf.

Once the liquid had come to a boil then we’ll washed basmatti rice was added and cooked without stirring for 15 minutes. When it was done, plenty of butter was stirred through.

Pan fried chicken was dusted with sumac and served on top of the rice, with plenty of parsley. Mr M said it was a 7, I would have been more generous as I liked the rice!



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