25 August, 2018

Recipe: Bart's Fairtrade Mozambican Chicken Pilaff

Bart - Fairtrade recipe - Mozambican Chicken Pilaff
by Bart Ingredients

This delicious Fairtrade-spiced recipe from Bart combines chicken, cashews and coconut with rice and a range of spices to make a warming, filling meal.

Using Fairtrade ingredients in your dinner is a simple way of making a real difference to the lives of the people around the world who grow our food in some of the poorest countries.

Make your dinner Fairtrade this weekend, take a photo and share on Twitter or Instagram with the hashtag #ChooseFairtrade.

Win all the Fairtrade spices in this recipe!

Mozambican Chicken Pilaff

This recipe was shared with us by Bart. It is a Mozambican rice dish, simple to make and full of flavour it uses lots of Fairtrade spices to give it a unique, delicious taste. Don't eat chicken? Replace it with a white fish or tofu.

Preparation time: 5 minutes

Cooking time: 35 minutes

Serves: 2 to 4

Ingredients

  • 2 tbsp oil

  • 2 onions, roughly chopped

  • 500g boneless chicken thighs, cut into cubes
  • 2 tsp Bart Fairtrade organic turmeric
  • 1 tsp Bart Fairtrade organic ginger
  • 1 Bart Fairtrade organic cinnamon stick
  • 1 tsp Bart Fairtrade organic cardamom
  • 6 Bart Fairtrade organic cloves
  • 400g chopped tomatoes
  • 250ml chicken stock
  • 1 tsp Bart Garlic in Sunflower Oil
  • 2 tsp caster sugar
  • Pinch of Bart Fairtrade organic ground cinnamon
  • 1 tsp Bart Fairtrade organic black peppercorns, roughly crushed
  • Salt to taste
  • 200g basmati rice, rinsed & soaked
  • 200ml coconut milk
  • 50g cashew nuts, roughly chopped

Method

  1. Heat the oil in a large deep frying pan. Add the onions and cook gently until beginning to soften, but do not allow to brown. Add the chicken and stir-fry until coloured. 
  2. Add the turmeric, ginger, cinnamon stick, cardamom pods and cloves and stir for a minute. Add the tomatoes and stock then stir in the garlic, pinch of cinnamon, sugar, black pepper and salt. Simmer gently for 15 minutes.
  3. Stir in the drained rice and coconut milk and cook on a low heat, stirring from time to time, for 10-15 minutes until the rice is cooked.
  4. Scatter over the cashew nuts and serve.

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