Tamarind Chicken With Almond Pilaf - cooking recipe

Ingredients

4 lbs mixed chicken pieces
1/4 cup mango chutney
1/4 cup tamarind concentrate
1 tbsp vegetable oil
2 cloves garlic, crushed
2 None bird's-eye chili peppers, finely chopped
2 tsp grated ginger
2 tsp ground cumin
2 tsp ground coriander
1 tsp garam masala
None None Lime halves, to serve
None None FOR THE ALMOND PILAF
1 tbsp vegetable oil
1 None onion, finely chopped
1 1/2 cups basmati rice
3 cups reduced sodium vegetable stock
1/2 cup frozen peas
1/4 cup currants
1/4 cup sliced almonds

Preparation

Preheat the oven to 350\u00b0F. Place chicken in a roasting pan. Combine remaining ingredients, except lime. Brush over chicken.
Bake for 40-45 mins until cooked through, basting occasionally. Let stand for 5 mins.
Meanwhile, for the pilaf, heat oil in a medium saucepan on high heat. Cook onion for 2-3 mins, until soft. Stir in rice. Add stock; bring to a boil. Reduce heat to low; simmer, covered, for 10-12 mins, until liquid is absorbed and rice is tender. Remove from heat.
Stir in peas, currants and almonds. Cover and let stand for 5 mins. Serve chicken on pilaf with lime halves.