Chicken, zucchini and feta pilaf

This global-inspired meal zips from the chopping board to the table in under half an hour. Don't believe us? Take up the challenge. Set your timer and away you go!

Ingredients (serves 4)
200g (1 cup) basmati rice
1 onion
175g green beans
2 zucchinis
60g butter
1 tbs olive oil
2 cloves garlic
1 tsp ground turmeric
1/2 tsp ground allspice
1 cinnamon quill
500g chicken stir-fry pieces
375ml (1 1/2 cups) chicken stock
100g feta
1/4 bunch dill
Lemon wedges, to serve

Method
Place rice in a sieve, then rinse under running water until water runs clear. Finely chop onion. Trim beans. Trim zucchinis and cut into 1cm pieces.
Heat butter and oil in a frying pan over medium heat. Add onion and cook, stirring, for 3 minutes or until softened. Crush over garlic, then stir in turmeric, allspice, cinnamon, chicken, rice, beans and zucchinis. Pour in stock and season generously with salt and pepper.
Bring to the boil, then cover with a lid. Reduce heat to low–medium and cook for 15 minutes or until liquid is absorbed. Stand, covered, for 5 minutes (the residual heat will finish cooking the rice). Crumble over feta. Tear sprigs from bunch of dill, then scatter over the pilaf.
Serve pilaf with lemon wedges.
Notes
For a variation on the pilaf, substitute firm white fish fillets for the chicken, red capsicum for the zucchini, and coriander for the dill. For the pilaf, it is important to use a heavy-based frying pan to ensure even cooking.

Make the most of summer produce with our zucchini recipes, strawberry recipes and mango recipes.
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