Upside-Down chicken pilaf

Upside-Down chicken pilaf

This is quite spectacular but takes a bit of time to prepare, you can make it a day in advance and just pop it out of the bowl before you serve. This is recipe from Greg and Lucy Malouf's book Saha.

Method

Put the chicken and all the spices in a saucepan with enough water to cover. Bring to boil, then lower the heat and simmer gently for 5 minutes. Turn off the heat and leave to sit for half an hour in the stock.
To make the pilaf slice eggplant finely and salt for 20 mins, rinse well. Heat a pan with some oil and fry up the pine nuts till brown and repeat with the almonds. Then do the eggplant, fry well on each side so it starts to turn translucent and set aside.
Heat some more oil in the pan and fry the onion, add the lamb and saute until the juices evaporate, add all the spices and salt and stir really well. Add in the rice and the stock, bring to the boil then lower the heat and simmer for about 20 minutes.
Pull the chicken from the bone and shred into small pieces. Find a deep round bowl and place the pieces in the bottom and up the sides, then do a ayer of eggplant then pack in the pilaf. pack really tightly so it sticks. Leave to stand for a few moments then flip it out. Cover with the nuts and some paprika.

Ingredients

  • Poached chicken
  • 1 large chicken breast and a few wings for flavour
  • 1 onion qtrd
  • 1 stick celery
  • sprig thyme
  • 2 bay leaves
  • 1 cinnamon stick
  • 1/2 lemon
  • 1/2 tsp peppercorns
  • 1/2 tsp all spice berries
  • Pilaf
  • 1 medium eggplant peeled
  • salt
  • olive oil for frying
  • 50gms pine nuts toasted
  • 50gms flaked almonds toasted
  • onion finely diced
  • 150gm lamb mince
  • 1/2 tsp cinnamon
  • 1/2 tsp ground allspice
  • 250gm longgrain rice
  • Chicken stock reserved from the poached chicken
  • ground cinnamon

I Like This!  (0)324 reads

0 Comments