Chicken, zucchini & dill pilaf

(serves 4)

I came across this recipe when i was trying to work out what to do with some chicken and leftover dill that was slowly and sadly disintegrating... it's such a lovely fresh herb but other than with salmon or potatoes, i'm generally pretty unimaginative with it! This dish was truly a one-pot dish and quite delicious actually ~ fresh herbs on top make the world of difference!

Prep time: 15 min
Cooking time: 20 min

Ingredients: 
1 C basmati rice
400mL chicken stock
1 zucchini
1 small broccoli
1/2 onion
400g chicken
2 cloves garlic
6-8 cardamon pods (optional)
8 cloves
2 bay leaves
1 cinnamon stick
1 tsp paprika
1 tsp turmeric (or 1 pinch saffron soaked in 2 T hot water)
1/2 tsp all spice
25g butter
olive oil
4-6 sprigs of dill

Method: 
1. Wash the rice a couple of times and drain.
2. Cut the zucchini, broccoli, onion and chicken into bite-size pieces.
3. Soak the saffron in hot water.

4. Season the chicken with salt, pepper and 1 tsp paprika.
5. Heat a pan on medium heat, then add the butter and olive oil, onion and garlic and sauté or 1-2 minutes. Add the bay leaves, cinnamon stick, cardamon pods and cloves and cook until aromas are released. 
6. Add the chicken and lightly brown. Add the zucchini, broccoli, rice, turmeric (or saffron), all spice and stock. 

7. Bring to the boil, then let simmer for 15-20 minutes, or until the liquid is absorbed.
8. Season with salt and pepper, freshly cut dill and serve!