Spicy Sliced Chicken with Pilau
ready in 1 hr 50 min.
Popping Peppercorn Chicken For real colour, use a mixture of pink, green, black and white peppercorns
Lightly crush the peppercorns with the back of a knife and marinate with the chicken for 1 hour.
Brush the chicken with oil and then grill under a moderate heat, turning occasionally, until golden on both sides and cooked through, 14-18 minutes.
Tip the rice into a pan with the water and bring to the boil. Reduce to a simmer, cover with a lid, and cook for 15-20 minutes. Remove from the heat and leave covered for 5 minutes.
Slice the chicken and serve with peppercorns scattered over, on top of bowls of the rice.