Description
East combination of flavors! Tender pieces of chicken plus the sweet aroma of prunes bribed me. This recipe has replaced all other pilaf recipes from my Arsenal. Very tasty!
Ingredients
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Chicken fillet
600 g
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Vegetable oil
3 Tbsp
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Onion
2 piece
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Figure
200 g
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Tomato paste
2 Tbsp
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Curry
1 tsp
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Pomegranate juice
100 ml
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Prunes
100 g
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Raisins
2 Tbsp
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Salt
-
Black pepper
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Broth
700 ml
Cooking
Chicken cut into cubes and fry in oil.
Add onions, coarsely chopped, and fry until then, until the onions are transparent and soft.Add the rice, mix well.
Add the tomato paste, curry (or saffron), salt and pepper. Mix well.
Pour in the stock and pomegranate juice, bring to a boil. Prunes to wash out and slice as you like. I cut up the cubes. Prepared prunes and raisins add to the pilaf.
Simmer over low heat until the rice is tender. You can add some oil if it seems dry. Serve, garnished with pomegranate seeds and herbs. And right from the cauldron, so even better :)))))
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