600g chicken fillet, sliced
1 cinnamon stick
1 bay leaf
1 medium onion, finely chopped
4 cloves garlic, crushed
50ml harissa paste
4 cups cooked Spekko Long Grain Parboiled Rice
50ml pine nuts, toasted
Salt to taste
Fresh coriander, chopped
1 lemon, cut into wedges - optional
Icing sugar to dust lemons
Heat oil in a pot on medium heat. Add cinnamon
stick and bay leaf. Fry for 5 seconds until the
spices are fragrant and a shade darker.
Add onion and saute until golden brown. Stir in
the harissa paste and crushed garlic. Fry the
onion paste for a second or two and then add in
sliced chicken fillet and salt. Stir fry until the
chicken is cooked. If the mixture begins to stick,
add 62,5ml boiling water.
Remove from heat. Heat up a non stick frying pan.
Dust lemon wedges with icing sugar. Place lemon
wedges on the frying pan and allow the sugar to
caramelize. Remove from non stick frying pan.
Layer the cooked Spekko Long Grain Parboiled Rice
over the cooked chicken.
Pour over 125ml boiling water and cook on a very
low heat. The rice should steam gently and be
thoroughly heated before serving. Check to ensure
the chicken does not stick and burn.
Remove from heat and sprinkle feta and toasted
pine nuts over the pulao. Serve with caramelized
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