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Broad bean and chicken pilaf

June 28, 2011

Podding broad beans is a labour of love, so this is certainly a meal for a slow night when there’s something decent on the television you can watch while podding. I use frozen broad beans, which I soak in hot water from the kettle, allow to cool and then drain before slipping from their skins.

This is another snazzy BBC Good Food recipe. It didn’t take as long as predicted and I’d certainly recommend using chicken thighs, which are cheaper and tastier.

A handy little one-pot, fluffed with a fork before serving

The lovely yellow colour comes from the turmeric, and the meal has a subtle but distinct curry flavour from the combination of cinnamon, turmeric and cumin seeds.

If you were in a rush you could do this with peas. Broad beans do have a lovely fresh taste and slightly different texture to them though, not to mention being in season at this time of year if you fancied using fresh.

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