Tamarind Chicken With Almond Pilaf - cooking recipe

Ingredients

4 1/2 lb mixed chicken pieces
1/4 cup mango chutney
1/4 cup tamarind paste
1 tbsp vegetable oil
2 cloves garlic, minced
2 None small red chilies, finely chopped
2 tsp finely grated fresh ginger
2 tsp ground cumin
2 tsp ground coriander
1 tsp garam masala
None None FOR THE ALMOND PILAF
1/2 tbsp olive oil
1 None onion, finely chopped
3.5 oz basmati rice
3 cups vegetable stock
2.5 oz peas
1/4 cup currants
1/4 cup sliced almonds
None None lime wedges, to serve

Preparation

Preheat oven to 350\u00b0F.
Arrange chicken in a baking dish. Whisk together mango chutney, tamarind paste, vegetable oil, garlic, chilies, ginger and spices. Brush chicken with mixture. Roast for 40-45 mins, or until cooked through, basting occasionally.
Meanwhile, to make the almond pilaf, heat oil in a saucepan over high heat. Saute onion for 2-3 mins, until tender. Stir in rice. Add stock and bring to a boil. Reduce heat to low and 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 rest for 5 mins. Serve chicken over almond pilaf with lime wedges on the side.