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Ugandan Asian Chicken Pilau

5/5 from 1 Customers

All the flavour and colour of this dish, comes from frying the onions until they’re really dark, and from the unexpected addition of black tea!

20 minutes

50 minutes

1/5

Blends Needed

Also works a treat with: Quorn pieces for a veg version

Book: Curry Legend World Tour (p116)

Goes great with: Mazavaroo (p220) and a simple tomato salad

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This delicious and unusual pilau was something totally new for us when it was cooked by Zainabu, a Spicery guest cook from Uganda.

All the flavour and colour comes from frying the onions until they’re really dark, and from the unexpected addition of black tea!

Click here to read all about our spice travels to research different recipes!

Recipe

20 minutes

50 minutes

1/5

Serves

4 with sides

Effort

Medium Effort

Main Ingredient

Chicken

Main Ingredient

Rice/Grains

Dietary

Gluten Free

Gluten Free

Dairy Free

Dairy Free

Taste Profile

Meal Taste

Mild

Meal Taste

Sweet

Origin

Popular Style

African

Popular Style

Fusion

Country

Uganda

  • 500g diced chicken (thighs are best)
  • 2 large onions - thinly sliced
  • 3 cloves garlic - finely chopped
  • Fresh ginger - finely chopped to make 1 tbsp
  • 1-2 green chillies (optional) - thinly sliced
  • 10g bunch of coriander (optional) - roughly chopped
  • 1 lemon
  • 2 tea bags (any standard black tea is fine) 
  • 300g basmati or standard long grain rice
  • 100ml oil (sunflower or vegetable oil is best)

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Product Rating (1):

5/5

This dish went from a “ Urrgh I’m not eating that” to a “ Oh wow, delicious” I used PG tips, but might try Yorkshire next time! Recipe easy to follow and dish fun to make! Apologies for photo , dish is behind book, should be in front!

Ha! Glad we convinced you!

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