Crispy skin chicken with spiced pilaf

30 Min
pretty easy
4 People
Rating starstarstarstarstar
Nutty brown rice Indian pilaf with nutritious vegetables, topped with crispy skin chicken and finished with a squeeze of lemon.
1. Set oven to 220ºC.
 Place rice in a saucepan and cover with water. Bring to the boil and simmer for 15-20 minutes, or until tender. Drain and rinse.

2. Slash the chicken (see notes). Coat with 1-2 tsp chilli sauce, 1 tbsp soy sauce, 1 tbsp oil, salt and pepper. Place in a lined oven dish and roast in oven for 15-20 minutes until cooked through.

3. Heat a frypan over medium-high heat with 1 tbsp oil. Dice and add onion to pan. Cook for 5 minutes until soft. Peel and grate ginger, wedge tomatoes and add to pan along with 1 tbsp garam masala. Cook stirring for 5 minutes (add more oil if needed).

4. Thinly slice kale leaves. Add to pan along with rice. Toss to combine until kale is wilted. Season with salt and pepper to taste.

5. Slice chicken and divide among plates with rice. Garnish with fresh coriander. Serve with lemon wedges.

Slashing the chicken will reduce cooking time and allow more of the flavour to cover.
We used sambal oelek for the chilli sauce.
Brown rice, 300g
Chicken breast fillets, 600g
Brown onion, 1
Ginger, 30g *
Tomatoes, 2
Kale, 1/2 bunch *
Coriander, 1 packet
Lemon, 1/2 *

Oil (for cooking), salt, pepper, garam masala, soy sauce (or tamari)