Golden Turkey Pilaf (suitable for chicken also)
Ingredients
50g butter
1 tbsp. rapeseed oil
Turkey left overs or 4 chicken breasts – cut into chunks
2 onions – sliced thinly
3 crushed garlic cloves – chopped finely
1 cinnamon stick
5 cardamom pods – bruised
4 cloves
500ml chicken stock - infused with a pinch of saffron
300g basmati rice
2 tbsp. chopped coriander
Method
If using chicken, heat the Aga sauté pan on the boiling plate and melt the butter with a tablespoon of oil. Brown the chicken on all sides and then remove.
Add the onions and cook on the floor of the roasting oven, until they are soft and golden in colour.
Add the garlic and cook for a further couple of minutes. Then remove from the oven.
Add the cinnamon, cardamom pods and cloves and stir well, add the chicken stock and meat and stir in the rice.
Place a lid on top and continue cooking either in the baking or the simmering oven for 15-20 minutes.
Once the liquid is absorbed and the rice is tender its cooked, sprinkle with chopped coriander before serving.
Recipe created and presented by Penny Zako at our ZOOM online AGA cooking demonstration. If you would like to join our next AGA cooking demonstration with Penny Zako please contact info@edwardsandgodding.co.uk
