Roasted parsnip pilaf with chicken and silverbeet
The nutty sweetness of roasted shaved parsnips really makes this pilaf a winner. A delicious one pot meal.
4 parsnips, peeled and coarsely grated
1 tsp ground cumin
2 Tbsp olive oil
1 medium onion, chopped
500g boneless and skinless chicken thigh fillets, cut into 3cm pieces
400g basmati rice
1 Tbsp curry powder (or 2 Tbsp curry paste)
600ml chicken stock
½ bunch silverbeet, finely shredded
Chopped parsley or coriander to garnish
Preheat oven to 180°C (fan assisted).
Place grated parsnip in a bowl. Season with a pinch of salt and cumin. Stir through oil. Tip onto an oven tray lined with baking paper. Roast for 20 minutes, tossing over after 10 minutes.
Remove from the oven and set aside.
Heat a dash of oil in a deep heavy based lidded pan. Add chopped onion and cook over a medium low heat until onion has softened.
Increase the heat and add chicken pieces. Stir fry until chicken colours.
Add basmati rice and curry powder (or paste). Stir to mix.
Pour in the stock and stir while bringing to the boil. Reduce heat. Cover and simmer for 10 minutes.
Add shredded silverbeet. Return the lid and cook a further 5 minutes.
Remove from the heat. Stir through the roasted parsnips. Cover and allow to stand for 5 minutes.
Serve garnished with chopped parsley or coriander.
Use a salt reduced chicken stock if wished.
Roast the parsnips in advance and keep in a covered container for up to 3 days.
Serve with wedges of limes or lemons.
For a spicier flavour add a pinch of dried chilli flakes with the curry powder or use a spicier paste.