Friday, May 16, 2014

Peas Pilaf with Mango Chutney Chicken

I love cooking and eating basmati rice 'cos of its special nutty aroma. When cooking basmati rice  much more liquid is required compare to cooking jasmine rice, but it won't turn out sticky with broken grains unlike the latter. Sometimes I also substitute  normal jasmine rice with cooked plain basmati rice to make oriental fried rice for a taste of different texture. Pilaf is usually simmered in flavoured broth and some spices, but I've omit the spices altogether, adding only lots of onion and spring onion which attributes a delicate herby flavoured to the grains. I find it taste good on its own even without any sides :D But no harm adding a piece of tantalising baked mango chutney chicken at the side :D

  • 4 chicken drumstick, skinned
  • juice of 1/2 lemon
  • 3 tbsp mango chutney
  • 1 tsp curry powder
  • 1 tbsp dijon mustard
  • 2 tbsp unsalted butter, softened
  • 1 tbsp white wine
  • 1/2 tsp salt
  • 1/4 tsp dried thyme
  • 1/4 tsp black pepper


  1. Score the chicken by cutting 3 diagonal lines into each piece of the chicken. 
  2. Combine all seasoning together to form a paste.
  3. Place the chicken drumstick in a ziplog bag. Pour in the marinade. Seal the bag and shake the bag to coat the chicken evenly with the marination. Chill overnight.
  4. Next day, bring the chicken to room temperature. Preheat oven to 180 deg cel. Bake for 25-30mins until the chicken are cooked through and golden brown.
  5. Serve immediately with basmati rice  and top with more mango chutney at the sides.

Simple Peas Pilaf by HCP
  • 1 cup basmati rice, rinsed thoroughly and soak for 30mins
  • 1 tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup frozen green peas
  • 1 3/4 cup hot water or stock
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup chopped spring onions

  1. Heat olive oil in Happy Call Pan (HCP). Add in onion and garlic and stir fry till fragrant and onion is softened.
  2. Add in basmati rice and stir fry for 1 min. Add in peas and water and seasoning. Bring to boil.
  3. Cover HCP and lock the lid. Lower heat and simmer for 15-20mins until the water has almost evaporated.
  4. Open lid and stir in chopped spring onions.
  5. Lock lid and simmer for another 1 min. Turn off heat and rest the pilaf for a while. Fluff up before serving.

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