Chicken and Chickpea Pilaf |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Recipe adapted from The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World. Ingredients:
1 pinch saffron thread |
2 garlic cloves, peeled and crushed |
2 tablespoons vegetable oil, divided |
1 1/4 cups long-grain rice or 1 1/4 cups basmati rice |
6 boneless skinless chicken thighs, cut into small pieces |
salt & freshly ground black pepper |
2 1/2 cups hot chicken broth |
2 bay leaves |
1/2 teaspoon salt |
2 teaspoons ground coriander |
1 (15 ounce) can chickpeas |
1 teaspoon ground cumin |
1/3 cup golden raisin |
1 onion, sliced |
1/2 cup slivered almonds, toasted |
1 red pepper, seeded and chopped |
3 tablespoons chopped parsley |
Directions:
1. Crumble saffron threads into a small bowl, add 2 tbsp boiling water and set aside for at least 10 minutes.
2. Meanwhile, heat 1 tablespoon oil in a large saucepan over medium heat. Season chicken with salt and pepper and sprinkle with the coriander and cumin. Cook the chicken in batches, stirring often, for 3 minutes. Transfer to a plate. Add the remaining oil to the saucepan. Add the onion, red pepper and garlic and cook, stirring often, about 5 minutes, until softened.
3. Stir in the rice. Return the chicken to the saucepan and stir in the broth, along with the saffron and its liquid, 1/2 tsp salt and the bay leaves. Bring to a boil over high heat. Reduce heat to low and cover. Simmer for 15 minutes.
4. Rinse and drain the chickpeas, then stir in along with the raisins and cook about 5 minutes or until the rice is tender. Remove from heat and let stand, covered, for 5 minutes. Transfer to a warm serving platter and serve hot, sprinkled with almonds and parsley.
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