The third recipe of my African Series with another recipe from Yummy Medley’s Blog.
A Fantastic Kenyan Chicken Pilaf / Pilau which I filmed down by St. Kilda Beach.
This recipe again is a delicious recipe made with coconut milk and Rice. I had such fun making this outside in the wonderful Australian Sunshine.

Now pop over to Yummy Medleys blog and check out this recipe as well as many more and say hi from Steve. http://www.yummymedley.com/kenyan-chicken-pilaf-chicken-pilau/

Chicken Pilaf

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How to make Kenyan Chicken Pilaf
Prep Time: 20 Minutes
Cook time: about 20 Minutes

Ingredients

• 10 Green Cardamon Pods
• 6-8 Cloves
• 1 Cinnamon Stick
• 1 tablespoon Cumin Seeds
• A teaspoon Black Pepper Corns
• 1 teaspoon Coriander Seeds
• 4 tablespoon Vegetable Oil
• 1 large red onion, sliced
• 2 lb / 1kg of chopped ‘bone in’ chicken, skin off
• Salt to taste
• 1 Stock Cube
• 4 cloves of garlic, crushed
• 3 cups of long grain basmati rice
• 2 cups of coconut milk
• 2 cups of water

For  products we use in this video visit Here

Watch the full Video Tutorial

Instructions

1. Start by toasting the spices in a pan over a medium heat. Toast the cinnamon stick, cardamon pods, and cloves until fragrant (takes about 2-3 minutes). Then toast the cumin seeds, black pepper corns, and coriander seeds on medium heat until fragrant (for 1-2 minutes).
   Pour into a mortar and pestle, remove the cinnamon stick and coarsely grind. Set to one side.
2. Season the chicken with a little salt. Heat the oil in a pan over medium heat, then add the sliced red onions. Allow to cook until lightly brown.
3. Then add the chicken, crushed garlic, ground spiced, and stock cube. Stir and allow the chicken to brown slightly. This should take about 5 minutes.
   Once the chicken has started to brown, stir in the rice. Add the coconut milk and water.
   Sprinkle a teaspoon of salt into the pan and add the cinnamon stick.
4. Cover the pan, and allow the Pilau to cook on a low heat for 20 minutes. To make sure the pan is extra airtight, I used foil to seal the pan first before putting the lid on. After 20 minutes, turn off the heat, and set the pan aside covered for 5 minutes.
   After 5 minutes, uncover the pot, fluff the rice, and serve.
   Enjoy.
   

   Chicken Pilaf

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