Ingredients
- 1 large knob of butter
- 3 chicken breasts cut into 2cm chunks
- 125g smoked bacon lardons
- 1 large leek, cut in half lengthways , washed and shredded.
- 350g basmati rice
- A pinch of cinnamon
- 700ml chicken stock
- Salt and pepper
- 200ml tub of sour cream
- 1 tbsp spicy mango chutney
Preheat an oven to 170 degrees, or equivalent.
1 Put your butter in a largish, oven-proof pot, over a medium heat. When it is foaming, add the chicken and brown it gently for a couple of minutes.
2 Add the leeks and bacon and cook for another minute or so.
3 Add the rice and cinnamon and mix well, then add the stock and salt and pepper.
4 Bring to a simmer, place a lid on top and cook for 25 minutes in the oven.
5 When the time is up, fluff the rice up gently with a fork and place a clean tea towel over the top of the pot, without the lid, and leave for a few minutes. This will remove any excess moisture.
6 For the sauce, mix the sour cream and mango chutney together and serve with the pilaff.
