The Melbourne-based chef has looked to her Greek heritage and travels to Turkey to spin a trio of comfort recipes.
‘My take on the chicken pilaf we’d buy from street vendors on our way home after nights out in Istanbul’: Ella Mittas’ chicken rice recipe.‘My take on the chicken pilaf we’d buy from street vendors on our way home after nights out in Istanbul’: Ella Mittas’ chicken rice recipe.The Melbourne-based chef has looked to her Greek heritage and travels to Turkey to spin a trio of comfort recipes
In a large frying pan on medium heat, melt one tablespoon of butter. Add the onion, cinnamon and a pinch of salt. Cook, stirring regularly, until the onions are caramelised, approximately 15 to 20 minutes. Saute the onion in one tablespoon of the olive oil in a saucepan for about 15 minutes until golden, then add the garlic and saute until aromatic . Add the silverbeet and stir it through the oil, allowing it to wilt. Add the chickpeas and saute briefly.
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