Chilliprawn, chickpea and kale pilaf
SERVES 4
12 uncookedlargeprawns
(900gm)
4 clovesgarlic,crushed
2 longredchillies,
finelychopped
40 gm(1wedge)preserved
lemon,pithremoved,rind
finelychopped(seenote)
1 tspsweetpaprika
1 tbspextra-virginolive oil
1 mediumonion,
finely chopped
150 gm(3/4cup)white
longgrainrice
175 gm(5cups)looselypacked
shreddedcurlykale
400 gmcannedchickpeas,
rinsedanddrained
500 ml(2cups)fishstock
260 gmtrusstomatoesor
Kumatocherry tomatoes
(see tip)1 Shellanddeveinprawns,
leavingtailsintact.Combine
prawns,garlic,chilli,preserved
lemonrindandpaprikain
a bowl;seasontotaste.
2 Heatoilina largefryingpan
overhighheat.Addprawns;
cook,turning,untilgoldenand
cooked(3minutes).Transfer
toa bowlandcovertokeep
warm.Addoniontopanand
cookuntilsoft(2minutes).Stir
inrice,kale,chickpeasand
stock.Cook,covered,until
kale starts to wilt (5 minutes).3 Addtomatoesandcook,
covered,untilriceis cooked
andliquidabsorbed(10minutes).
Stirprawnsthroughpilaf;serve.
NoteOnlyusetherindofthe
preservedlemonandrinse
well before finely chopping.PRODUCETIP
Mixthingsupand
tryusingKumato
tomatoes,which
areslightlysweeter
andrangefrom
darkbrownto
goldengreen.