Saffron chicken pilaf
1 medium, thinly sliced
Frozen green peas
Raw skinless chicken breast
540 g, (buy 600g)
Fresh lemon rind
2 tsp, finely grated
- Place stock and saffron in a medium saucepan over high heat. Bring to the boil. Reduce heat and simmer, covered, until required.
- Heat oil in a large saucepan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add rice and stir to coat. Cook, stirring, for 2 minutes or until rice is opaque. Add cardamom and stock mixture and bring to the boil. Reduce heat and simmer, covered, for 30 minutes.
- Stir cauliflower into pilaf mixture. Cook, covered, for 15 minutes or until rice and cauliflower are tender. Stir in peas. Set aside, covered, for 5 minutes or until heated through.
- Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook chicken, stirring, for 5 minutes or until browned and cooked through. Add rind and toss to coat. Stir chicken into pilaf mixture. Serve sprinkled with extra zest.