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Chicken Mojo Verde with Pistachio and Rice
Skinless chicken thighs get dusted with a ground pistachio, cardamom and coriander mix before steaming, and the rest of that mix turns into a green sauce with a splash of the cooking water. Fragrant rice, steamed in the same appliance, rounds out the plate.
- Total time
- 45 min
- Prep
- 20 min
- Cook
- 25 min
Ingredients
Method
Skin the chicken thighs, cut them in two at the joint and brush lightly with the oil.
Chop the pistachios, the cardamom seeds from the pods, the cumin, salt, pepper and the washed, dried coriander leaves in the Extra Chef.
Dust the chicken pieces with a quarter of this mixture and set them in the large basket of the Tupperware Micro Urban over the base filled with 400 ml (14 fl oz) cold water. Close and steam for about 25 minutes at 900 W. Keep the basket covered on a plate.
Blend the rest of the pistachio mixture with some of the cooking water and a drizzle of oil, in the Extra Chef fitted with the paddle, until smooth.
Pour the rice into the clean base with 800 ml (27 fl oz) water, fit the grain insert and lid, and cook for the packet time. Rest a few minutes, drain if needed and season.
Serve the chicken and rice with the sauce, garnished with a few rings of red chilli.
