Chicken in Cream Sauce Preparation

Pilaf Rice Preparation

To Serve

  • Fried Shallots 100.0 g
  • Mint Leaf, chopped 50.0 g


  1. Chicken in Cream Sauce Preparation

    • Preheat oven to 190°C.
    • Season chicken thighs with chilli powder, salt, and pepper.
    • Melt 2 tbsp of margarine in a large oven-proof skillet over medium-high heat. Add in chicken, skin-side down, and sear both sides until golden brown for about 2-3 minutes per side. Drain excess fats and set aside.
    • Melt the remaining margarine in the skillet. Add in garlic and stir-fry till fragrant. Stir in chicken broth, heavy cream, parmesan cheese, lemon/lime juice, and thyme.
    • Bring to a boil, reduce heat, stir in spinach, and let it simmer for about 3-5 minutes until the spinach has wilted and the sauce has slightly thickened. Return the chicken to the skillet.
    • Place the skillet in the oven and let it roast until completed cooked through, reaching an internal temperature of 85°C.
  2. Pilaf Rice Preparation

    • To prepare the pilaf rice, heat margarine in a pot, and fry onions and garlic until soft and fragrant. Add in water (to mix with Chicken Seasoning Powder), star anise, cloves, cinnamon stick, cardamom, salt, and pepper, and bring to a boil.
    • Reduce heat and add in rice and pandan leaves. Stir well, cover, and let it cook over low heat.
    • When the rice is almost dry, add in sultanas and mix well. Then, leave to cook thoroughly.
  3. To Serve

    • To serve, garnish the pilaf rice with fried shallot and chopped mint leaves.