Sherry Chicken Pilaff
Directions
- 1Cook chicken breasts on high heat until browned. Season with salt and pepper.
- 2Add onion and fry for a few minutes until softened.
- 3Add garlic and fry for 30 seconds.
- 4Deglaze the pan with dry sherry (or rum/whisky).
- 5Add uncooked basmati rice and stir to coat.
- 6Add chicken stock (adjust amount as needed).
- 7Add raisins and stir.
- 8Cover and simmer for 20 minutes.
- 9Add pine nuts, parsley, lemon zest, and lemon juice.
- 10Stir and serve.
Ingredients
- 3 chicken breasts
- 1 pinch sea salt
- 1 pinch black pepper
- 1 onion
- 15 g garlic
- 50 ml dry sherry
- 175 g basmati rice
- 600 ml chicken stock
- 50 g raisins
- 50 g pine nuts
- 1 handfull parsley
- 1 lemon
Equipment
paninduction hobspatula
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