Chicken & Almond Pilaf

Chicken & Almond Pilaf
Originally uploaded by Juju T

I felt like something different from the normal stuff I always cook. So I thought I'd try the recipe below:

Ingredients:

Baharat (Spice Mix) 1 tablespoon (Smells a bit like Garam Masala)
700g Boneless Skiness Chicken cut into strips
400g Basmati Rice
750 ml (3 cups) chicken stock
2 tablespoons of butter
1 large onion chopped
1 garlic clove, finely chopped
1 teaspoon ground tumeric
400 g tinned tomatoes
1 cinnamon stick
4 cardomom pods, bruised
4 whole cloves
1/4 teaspoon lemon zest
3 tablespoons of chopped coriander (cilantro) leaves
2 teaspoons of lemon juice
40g (1/3 cup) of slivered almonds
40g (1/3 cup) of sultanas

Method:
Combined the chicken and baharat in a large bowl and marinate in the fridge for an hour.
Bring stock to a boil in a saucepan. Reduce heat and keep at low simmer.
Heat Butter in a large heavy based saucepan over medium heat. Add the onion and garlic and cook for 5 minutes or until golden and soft. Then add the chicken and tumeric and cook for another 5 minutes or until browned. Add the rice and cook so that the rice is covered with the aromatic butter and onion for about 2 minutes.
Add the tomatoes, simmering stock, cinnamon stick, cardamom pods, cloves, lemon zest, and 1 teaspoon of salt. Stir well and bring to a boil, then reduce the heat to low and cover with a tight fitting lid. Simmer for 20 minutes or until the stock is absorbed and the rice is cooked. Remove from the heat and allow to stand for 10 minutes.
Stir in Coriander, lemon juice, almonds and sultanas. Season to taste... and EAT!
Serves 4 to 6.....