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Cajun
Chicken Pilaf
Ingredients (serves
4)
3 (200g each) chicken breast fillets, trimmed
3 teaspoons cajun seasoning (see note)
olive oil cooking spray
3 oranges
1 brown onion, finely chopped
2 garlic cloves,
crushed
2 cups long-grain rice, rinsed
3 cups salt-reduced chicken
stock
1/4 cup currants
1 cup frozen peas
2 tablespoons
slivered almonds, toasted
Method
Coat both sides of chicken in cajun seasoning.
Heat a large, non-stick frying pan oven medium heat. Spray both sides of
chicken with oil. Cook chicken for 5 minutes each side or until cooked
through. Remove to a plate. Cover and stand for 5 minutes.
Meanwhile,
grate rind from 2 oranges. Juice all 3 oranges. Spray a large saucepan
with oil. Heat over medium heat. Add onion and garlic. Cook, stirring
occasionally, for 3 to 4 minutes or until onion is tender. Add rice and
stir to coat. Add stock, orange rind and 1 cup orange juice. Increase heat
to high. Bring to the boil.
Reduce heat to low. Cover and simmer for
10 minutes. Stir in currants and peas. Remove from heat. Stand, covered,
for 5 minutes or until rice has absorbed stock.
Slice chicken. Add
chicken and almonds to rice. Stir to combine. Season with pepper.
Serve.
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