Step 1

Whisk the buttermilk and egg in a bowl. Add the chicken. Cover. Place in the fridge for 4 hours to marinate.

Step 2

Preheat oven to 200oC. Line a tray with baking paper. Combine the flour, Cajun seasoning and oregano on a large plate. Season. Drain chicken from buttermilk mixture. Add to the flour mixture. Turn to coat. Transfer to a large plate.

Step 3

Add sunflower oil to a large heavy-based frying pan to reach a depth of 1cm. Heat the oil over medium heat. Cook the chicken, in 2-3 batches, for 1-2 minutes each side or until golden and crisp. Place on the prepared tray. Roast for 15 minutes or until chicken is cooked through.

Step 4

Meanwhile, heat the olive oil in a large non-stick frying pan with a lid over medium heat. Add the onion, garlic, coriander seeds and cumin and stir for 10 minutes or until the onion is golden. Add the rice and chilli and stir until combined. Add the stock. Increase heat to medium-high and bring to the boil. Cover. Reduce heat to low and cook for 10 minutes or until the stock is nearly absorbed. Stir in the peas and set aside for 10 minutes or until peas are warmed through. Stir in almond, mint and coriander leaves.

Step 5

Serve the pilaf with the chicken.