Orange Chicken Pilau

I won’t lie am not the best pilaf maker out there, but I nail this recipe! So let me share it with you. I love having pilaf from time to time; it gives me nostalgic memories of back home. Coming from East Africa pilaf or pilau as we call it is a staple, like the Chinese stir fry, we eat a lot of pilau . If there is going to be an event or ceremony be sure there will be some pilaf! There is many variations to it, this is just one of my favorites, I don’t like dry pilaf and most people make it too dry it chokes me, maybe that’s an exaggeration, but I think because of the yogurt, coconut milk & orange juice, this rice dish is so moist it’s easy to eat no need for dressing or salsa. Be sure to use fresh yogurt not the processed yogurt, or it will give it a curry like taste. And the chicken, you can actually taste the orangey taste in it from the overnight marinating. You can always marinate for a few hours if you are pressed for time, and always observe safe methods to marinate your meat. I mentioned before always use a Glass non-reactive bowl.

I cannot stress enough how much I love this pilaf version. The people I’ve made this for have loved it so much! When you think about it could be an Asian-African dish since I use soy sauce in the marinating process. We know authentic African cuisine don’t use soy sauce in cooking I guess you could say it’s influence from being here too long.

INGREDIENTS

  • 300 gms chicken,6 Large drumsticks
  • 1 1/2 tablespoon oil, for cooking
  • 1 onion chopped
  • 1 garlic(whole) crushed
  • 1 inch ginger, minced
  • 2 tomatoes, Blend with 2 cloves garlic
  • 1 teaspoon garam masala
  • 4-5 cloves ground
  • 2 tablespoons turmeric powder
  • 1 1/2 tablespoons pilau masala
  • 1 1/2 cup green peas
  • 2 carrots grated
  • 3tablespoons fresh yogurt
  • 3tablespoons coconut milk
  • salt to taste
  • a handful of coriander leaves, chopped
  • 2 cups white rice,
  • ½ teaspoon cardamoms
  • ½ teaspoon cinnamon /1stick
  • 2 cups water
  • ½ orange juice + Zest
  • Marinade  (1 tablespoon White wine vinegar+ juice from 1 orange+ 2 tablespoons soy sauce)

DIRECTIONS

Make the marinade by combining (juice from 1 orange, soy sauce & vinegar)Marinate the chicken overnight in the refrigerator

 

In a rice cooker add the oil for cooking, onions, garlic and ginger. Sauté this for about 5minutes

Add the whole spices i.e. cumin seeds, cardamoms, cinnamon stick and cloves and cook for 30 seconds.

Add the chicken, season with salt and let cook for 8-10 minutes, stirring in between to make sure the chicken is not sticking on the bottom.

Add the carrot and peas, and let cook for an extra 3minutes

Blend 2tomatoes with 2 cloves of garlic.Pour this in, and add turmeric powder, garam masala, pilau masala and half of the coriander leaves and cook for 5 minutes .Add the orange juice and the yogurt/cream.

Drain the rice that has been soaking for 15 minutes and add into the rice cooker, Add with 2 cups of water

Let cook until the rice cooker registers ready.

If you are using stove cover and lower the flame and let simmer covered for 12-14 minutes until the water is absorbed and the rice is well cooked.

If you don’t have the other spices,use twice as much Pilau Masala

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