Chicken & Prawn Pilaf
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Chicken & Prawn Pilaf

Chicken & Prawn Pilaf

with Veggies and Minty Yoghurt Topping

Requiring minimal effort, but resulting in maximum flavour, our family friendly pilaf takes ‘one-pot wonders’ to dizzying new heights. Bursting with deliciously fresh flavours and packed with lots of hidden veg, this colourful dish will delight even the fussiest of eaters. Place this beautiful pot right in the middle of your dinner table, serve up with fresh minty yoghurt, and enjoy in a traditional, communal style. No mealtime meltdowns in sight!

Tags:
Family Friendly
Allergens:
Milk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time10 minutes
DifficultyMedium

Ingredients

serving amount

120

King Prawns

½

Chicken Stock Powder

75

Greek Style Natural Yoghurt

(Contains Milk)

1

Poudre de Colombo

150

Basmati Rice

30

Tomato Puree

140

Diced Chicken Thigh

½

Lemon

1

Green Pepper

(May contain Celery)

1

Carrot

125

Baby Spinach

1

Red Onion

1

Mint

Not included in your delivery

300

Water

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Nutritional information

Energy (kcal)563 kcal
Energy (kJ)2356 kJ
Fat12 g
of which saturates5 g
Carbohydrate75 g
of which sugars15 g
Protein38 g
Salt2.01 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Spoon
Medium Saucepan
Knife
Grater
Bowl
Fork

Instructions

Caramelise the Onion
1

Halve, peel and thinly slice the red onion into half moons. Heat a glug of oil in a large saucepan on medium heat and add the onion. Stir and cook until really soft and slightly browned and caramelised, 8-10 mins. Add in a pinch of sugar halfway through cooking (if you have some).

Prep Time
2

Meanwhile, halve, then remove the core from the pepper and chop into 1cm chunks. Chop each prawn into about three pieces. Once the onion is cooked, turn the heat up to medium-high, add the chicken and pepper and cook until the chicken is slightly browned and the pepper softened, 5 mins.

Cook the Rice
3

Stir the poudre de colombo and tomato purée into the veg and chicken, fry for 1 minute to cook the spices. Add the prawns and rice and stir well. Pour in the water (see ingredients for amount) and add the stock pot and a pinch of salt and pepper. Stir to dissolve and bring to the boil. Once boiling, stir again, turn the heat to medium-low, pop a lid on the pan and leave to cook for 10 mins.

Finish the Prep
4

While the rice cooks, remove the top and bottom from the carrot, peel and grate on a coarse grater. Once the rice has cooked for 10 mins, remove the pan from the heat and set aside (still covered) for another 10 mins (don't be tempted to peek under the lid!). TIP: The rice will finish cooking in its own steam. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

Chop the Mint
5

While the rice steams, pick the mint leaves from their stalks and finely chop (discard the stalks). Stir half the mint through the Greek yoghurt in a small bowl.

Serve
6

Once the rice is cooked, fluff it up with a fork, then squeeze in a little juice from half the lemon (cut the remainder into wedges). Stir the carrot and baby spinach through the rice. Bring the pan to your table and serve the pilaf in bowls with a spoonful of minty yoghurt and the rest of the mint sprinkled on top. Squeeze over a little more lemon juice. Enjoy!