Sunday, February 07, 2010

Chicken & Chickpea Pilaf

Chicken & Chickpea Pilaf
From Everyday Easy: One Pot

Printable Recipe

Prep time: 20 minutes
Cooking time: 35 minutes
Serves 4

Pinch of saffron threads
2 tbsp vegetable oil
3 boneless, skinless chicken breasts or 6 thighs, cut into small pieces
Kosher salt and freshly ground black pepper
2 tsp ground coriander
1 tsp ground cumin
1 onion, thinly sliced
1 red pepper, seeded and chopped
2 large garlic cloves, peeled & crushed
1 ¼ cups long grain rice
2 ½ cups hot chicken stock
2 bay le3aves
1 can (15oz/420g) chickpeas, rinsed and drained
1/3 cup raisins (Ruth’s note: the book called for golden raisins, but all I had was Thomas – worked fine)
½ cup slivered or sliced almonds, toasted
3 tbsp Italian/flat leaf parsley, chopped

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 tbsp of the oil in a large saucepan (I used my Dutch oven) over medium heat. Season the chicken with salt and pepper and sprinkle with coriander and cumin. Toss to coat and cook the chicken in batches, if necessary, stirring frequently for 3-4 minutes. The chicken should be mostly cooked through. Transfer to a plate. Add the remaining oil to the pot and heat. Add the onion, red pepper and garlic and cook for another 5 minutes, or until the onions are translucent and the vegetables are soft, stirring often.

3. Stir in the rice, return the chicken and any juices to the pot and stir in the hot stock, saffron and its liquid, plus the bay leaves. Bring to a boil over high heat. Reduce heat to low and cover. Simmer for 15 minutes. Add the drained chickpeas and raisins. Stir and cook for an additional 5 minutes or until the rice is tender. Remove from heat and let stand, covered for 5 minutes.

4. Transfer to a warm platter and serve hot, sprinkled with almonds and parsley.

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