Middle Eastern Spiced Chicken with Pistachios
Ingredients:
1 aubergine
400g chopped tomatoes
40g creamed coconut
300g diced free-range chicken breast
2 tsp ground cumin
2 tsp ground coriander
2 tsp cinnamon
1 handful of fresh mint
1 red onion
10g pistachios
80g brown rice
1 chicken stock cube
Method:
Boil a kettle. Rinse the rice and place in a saucepan with 600ml lightly salted boiling water. Boil for 25-30 mins, until cooked, then drain. Dissolve the stock cube and creamed coconut in a jug with 200ml boiling water.
Slice the onion into thin wedges. Slice the aubergine into 2cm half-moons.
Heat 1 tsp oil in a frying pan on a medium-high heat. Add the chicken and cook for 3 mins to seal, turning occasionally until starting to colour, then remove and set aside. Keeping the pan on the heat, add the aubergine and onion and cook for 5 mins, until they start to soften.
Add the spice mix and cook for 1 min, then add the chopped tomatoes and stock mixture and cook for 5 mins. Return the chicken to the pan and simmer for a further 10 mins, until the liquid has reduced and thickened and the chicken is cooked through. Check your chicken is cooked through by cutting a large piece in half, the flesh should be white and the juices running clear. Cook for longer if necessary.
Roughly chop the mint and pistachios.
Stir half the mint through the drained rice and serve the Middle Eastern chicken. Garnish with the pistachios and remaining mint.