Recipe for Chicken and Leek Pilaff 
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Yield:
4
Ingredients:
Amount Ingredient
3 tbl vegetable oil
350 gm skinless chicken thighs cut into 10mm strips
225 gm streaky bacon cut into strips
4 med sized leeks about 450g washed and thinly sliced
175 gm small mushrooms cut into quarters
1 x level tsp ground cumin
1/2 x level tsp cayenne
2 x level tbsp tomato paste
225 gm easy cook long grain rice
400 gm can plum tomatoes chopped
700 ml chicken stock
1 x salt and freshly ground black pepper
2 x level tbsp chopped fresh chives
Instructions:
Instructions: Heat the oil in a large deep frying pan or flameproof casserole.

Add the chicken season with black pepper and cook on the boiling plate for 1 to 2 minutes.

Add the bacon and cook for 5 minutes. Add the leeks and mushrooms and continue to cook for another 5 minutes.

Stir in the spices and tomato paste and cook for 3 to 4 minutes stirring frequently.

Add the rice and cook stirring for 1 minute or until it turns opaque.

Stir in the tomatoes stock and seasoning.

Bring to the boil cover and cook in the simmering oven for 30 to 35 minutes or until the rice is tender. (The amount of stock required depends on the absorbency of the rice youre using.)

Add the chopped chives and more seasoning if necessary.

Garnish with chives and leeks and serve.

Ready boned chicken thighs make this a very quick economical and tasty supper dish.

Serves 4

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