I found this recipe in the most recent Cuisine magazine. What appealed to me was the fact that it was pretty easy and used only one pan to make.

I had picked up an amazingly big bunch of fresh coriander from the Tauranga Farmer Market this weekend so the final deciding factor was the fact that it had lots of fresh coriander in it.

The combination of spices smelled amazing while this was cooking. It was easy and pretty quick. I did the first few steps then left it until closer to when we were going to eat.

I made a couple substitutions - peas instead of broad beans and mandarin instead of orange. I also served Isabella's before sprinkling on the coriander which I used a lot of - more like a cup than 1/4 of a cup.
I didn't have almonds so left them out but I'd get them for next time because I think the crunch would give a nice contrast. I think there could easily be a few changes to this dish and it would still be great.

This dish got rave reviews - even from Isabella (5 years). 

The coriander added great flavour and the greek yoghurt gave it a really nice zing.

I'd happily make this for guests.We will be having this again soon!

Persian Chicken Pilaf

SERVES: 4

2 tablespoons olive oil
600g skinned and boned free-range chicken thighs, cut into 3cm pieces
1 onion, coarsely chopped
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1⁄2 teaspoon ground ginger
1 cup basmati rice, rinsed
1 1⁄2 cups (375ml) gluten-free chicken stock
zest and juice of 1 orange
4 silverbeet leaves, thinly sliced
2 cups frozen broad beans
1⁄4 cup slivered almonds, toasted
1⁄2 cup Greek-style natural yoghurt
1⁄4 cup coriander leaves

Heat half the oil in a large saucepan over high heat. Add half the chicken and fry, turning, for 3 minutes or until lightly browned all over. Remove to a plate then repeat with the remaining chicken, adding more oil if necessary.

Heat the remaining tablespoon of oil in the saucepan then add the onion and fry, stirring, for 2 minutes. 
Return the chicken to the pan, along with the cumin, turmeric, cinnamon and ginger. Cook, stirring, for 
1 minute or until fragrant. 

Add the rice, stock and orange juice to the pan. Bring to the boil then reduce the heat to low and cook, covered, for 12 minutes or until the rice is tender. Remove from the heat. Top the rice mix with the silverbeet leaves then cover and set aside for 5 minutes. 

Meanwhile, cook the broad beans in a large saucepan of boiling water for 2 minutes or until tender. Drain well. Peel the broad beans, discarding the grey outer pods, so you are left with the bright green inner beans.

Use a fork to gently toss the silverbeet through the rice mix, along with the broad beans and almonds. 

Divide the pilaf among serving plates then serve topped with a dollop of yoghurt and sprinkled with the orange zest and coriander. 

Green Tea Salmon and Coconut Rice

We watched this on Jamie Oliver's 15 minute meals several weeks ago and liked the look of it. After a trip to Auckland Fish Market today where we bought salmon it seemed like a good opportunity to give it a go.
While it took more than the '15 minutes' promised it is a good one to add to our repertoire.

When we saw it on TV Jamie only used a couple of tea bags. I used a lot...possibly too many.

The coconut rice was ok but not all of the family liked it so it probably wont be one we make again.

Green Tea Salmon and Coconut Rice

4 x 120g salmon fillets, skin-on

2 green tea bags

Olive oil

Salt / pepper

400g tin of coconut milk

300g basmati rice

½ lemon

method

1. Fill and boil the kettle
2. Place the salmon onto a plate, open the green tea bags and shake the green tea over the salmon. Season with salt and pepper and make sure the salmon is evenly coated on all sides.
3. Pour a small amount of olive oil into a frying pan over a medium heat and place the salmon in the pan, skin side down. Fry the skin side for at least four minutes then periodically turn the salmon until it is golden brown on the other sides.
4. Wash the rice thoroughly until the water runs clear then add it to a saucepan with the coconut milk, 400g water (refill the coconut milk tin) and half a lemon. Bring the water to a boil then place a lid on the saucepan and turn the heat all the way down. Cook for 10 minutes then turn off the heat.