Chicken & Lentil Pelau
with Tangy Cabbage Slaw & Crunchy Cucumber
Warm, hearty and fragrant, chicken pelau puts Trinidadian flair on the table. This rice dish, similar to pilaf, is often served family-style at Caribbean gatherings. Rub chicken thighs in a mixture of lemon-infused herbs, chili and brown sugar to create a flavour foundation, then pan-sear them before tossing the meat with long-grained rice simmered in a coconut-milk sauce. You’ll use puy lentils in place of the more traditional pigeon peas and serve your pelau with cabbage slaw, cucumbers and a scallion-citrus garnish that refreshes the palate.
We will send you:
Shredded green cabbage
Limes (or lemons)
Soy sauce (low sodium)
Herbed Citrus spices (paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, sunflower oil, chili, bay leaf, lemon oil, spices, mustard, brown sugar)
Contains: Anchovies, Gluten, Mustard, Soy, Sulphites, Wheat
You will need:
Large high-sided pan (non-stick if possible)
Salt & pepper
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.