This is a delicious one pot dinner. I always keep a tub of harissa paste in my refrigerator. It makes preparing a quick meal a breeze. I sometimes serve the feta, pine nuts, chopped coriander and lemon on the side. If you are trying to encourage your family to try new flavours then this is a great way of doing so. My kids refer to the extras as sprinkles and are more excited to try out a dish when they have added some toppings.
600g chicken fillet, sliced
1 cinnamon stick
1 bay leaf
1 medium onion, finely chopped
4 cloves garlic, crushed
50ml harissa paste
4 cups cooked Spekko long grain parboiled rice
50ml pine nuts, toasted
Salt to taste
Fresh coriander, chopped
1 lemon, cut into wedges – optional
Icing sugar to dust lemons
Heat oil in a pot on medium heat. Add cinnamon stick and bay leaf. Fry for 5 seconds until the spices are fragrant and a shade darker. Add onion and sauté until golden brown. Stir in the harissa paste and crushed garlic. Fry the onion paste for a second or two and then add in sliced chicken fillet and salt. Stir fry until the chicken is cooked. If the mixture begins to stick, add 62,5ml boiling water. Remove from heat. Heat up a non stick frying pan. Dust lemon wedges with icing sugar. Place lemon wedges on the frying pan and allow the sugar to caramelize. Remove from non stick frying pan. Layer the cooked Spekko Long Grain Parboiled Rice over the cooked chicken. Pour over 125ml boiling water and cook on a very low heat. The rice should steam gently and be thoroughly heated before serving. Check to ensure the chicken does not stick and burn. Remove from heat and sprinkle feta, toasted pine nuts over the pulao. Serve with caramelized lemon wedges.
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– Harissa paste has salt so please check the seasoning before adding more salt.
– Always use cold rice when making a pulao. This prevents the rice from becoming sticky.
– Use toasted flaked almonds instead of pine nuts.
– Use Spekko Pure Basmati Rice for a fragrant pulao.