Sufra Dayma:

Chicken with Tomato Pilaf

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Serves 4

Ingredients:

1 1/4 cups long-grain rice (rinsed)

3/4 cup chicken stock

4 (800 gms) skinless chicken fillets

1 onion (finely chopped)

2 garlic cloves (crushed)

500 gms ripe tomatoes (finely chopped)

1 tsp tomato paste

1/2 tsp castor sugar

1/3 cup pitted kalamata olives (sliced)

2 tbsp parsley leaves (coarsely chopped)

1 tbsp olive oil + 1 tsp butter

Extra tbsp olive oil

Salt + pepper + grated nutmeg

Method:

Heat olive oil and butter in a saucepan over medium-high heat. Add onion and garlic. Cook stirring until soft. Add tomatoes, paste, sugar, and season. Bring to the boil. Reduce heat to low. Cover. Simmer for ten minutes or until tomatoes are soft. Add rice and stock. Stir to combine. Cover and simmer for 20 minutes or until rice is tender and liquid has been absorbed. Stir through olives. Meanwhile preheat a chargrill on medium-high heat. Brush chicken with extra oil and season. Chargrill chicken on both sides until cooked through. Remove to a plate and cover with foil. Stand for five minutes then slice. Spoon pilaf into a serving bowl. Top with chicken slices. Sprinkle with parsley and serve with a rich green salad.