Quick & Easy

Tamarind chicken with almond pilaf

tamarind chicken with almond pilaf
1H 5M
1H 25M


Almond pilaf


1.Preheat oven to 180°C (160°C fan-forced).
2.Place chicken in a large non-stick baking pan. In a large bowl, combine remaining ingredients. Brush chicken with mixture. Bake for about 45 minutes, basting occasionally, or until cooked.
3.Meanwhile to make the almond pilaf: In a large saucepan, heat oil over high heat. Cook onion, stirring constantly, for about 1-2 minutes, or until soft. Stir in rice. Add stock, bring to the boil, reduce heat to low and simmer, covered, for about 10-12 minutes, or until liquid is absorbed. Remove from heat. Stir in peas, currants and almonds. Cover; stand for 5 minutes.
4.Serve chicken on pilaf with lime halves.

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