Ingredients
Serves: 4
- a large knob of butter
- 3 chicken breasts, cut into 2cm chunks
- 1 large leek, cut in half lengthways and thinly sliced
- 125g smoked bacon lardons
- 350g basmati rice
- a pinch of ground cinnamon
- 700ml chicken stock
- 1 x 200ml tub of sour cream
- 1 tbsp spicy mango chutney
Method
- Preheat the oven to 170°C.
- Melt the butter in a heavy-based casserole over a medium heat.
- When the butter starts to foam, add the chicken and brown it gently for a couple of minutes. Add the leek and bacon and cook for another minute or so.
- Add the rice and cinnamon and mix well, then add the stock and some salt and pepper.
- Bring to a simmer, then cover with a lid and cook in the oven for 25 minutes.
- When the time is up, fluff the rice gently with a fork, then put a clean tea towel over the top of the casserole, without the lid, and leave it for a few minutes.
- This will remove any excess moisture.
- Mix the sour cream and mango chutney together and serve it with the pilaf.
