Trinidadian Pilau

Trinidadian Pilau

Serves 4

Points per serving 8½

Core: 2 pt whole recipe (rum & sugar)

4 x skinless, boneless, chicken breasts, cur into 3-4 pieces

1 tsp salt

ground black pepper

1 chilli, deseeded & chopped

1 onion, chopped

2 tbsp fresh chives, chopped

3 sprigs fresh thyme

2 cloves garlic, crushed

2 tsp ground coriander

1 tsp ground cumin

2 tsp paprika

pinch nutmeg

1 tsp dark soy sauce

juice ½ lemon

2 tbsp olive oil

1 tbsp sugar

250g easy cook brown rice

2 tbsp dark rum (optional)

1 x 400g can black-eyed beans

Place chicken into a sealable container.  Add chilli and onion, mix and then stir in chives, thyme, garlic, coriander, cumin, paprika, nutmeg, soy sauce and lemon juice.

Cover and marinader overmight or at least 2 hours in the fridge.

Heat oil and sugar in a large heavy based pan until sugar is dark brown.

Remove chicken from marinade with a slotted spoon and add to pan, one piece at a time, cook until evenly browned. Cover and simmer for 10 -15 mins until tender.  Add marinade and cook 2-3 mins.

Stir in rice and 450 ml water, add rum if using and salt.

Cover and simmer for 25 mins until liquid is just absorbed.  Stir thoroughly and addbeans.  Cook for 5 mins.  Take care that the rice does not stick to the bottom of the pan.

Serve garnished with chives.

Freeze: For up to 3 months, defrost 3 hours.