Home > Food > Recipes > Chicken and Chickpea Pilaf

Sign up for free newsletters packed with parenting advice, family activities, recipes, and more.

Register here or current subscribers, enter email address below:

Chicken and Chickpea Pilaf

|
Categories: Comfort Foods, Entertaining
Type: Main Dishes

This one-pot rice dish is full of flavor and is easy to make

Prep Time: prep 20 mins

Cooking Time: cook 35 mins

Serves: makes 4 servings

Ingredients:

  • pinch of saffron threads
  • 2 tbsp vegetable oil
  • 6 skinless and boneless chicken thighs, cut into small pieces
  • salt and freshly ground black pepper
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 onion, sliced
  • 1 red pepper, seeded and chopped
  • 2 garlic cloves, peeled and crushed
  • 1 1 / 4 cups long-grain rice
  • 2 1 / 2 cups hot chicken stock
  • 2 bay leaves
  • one 15oz ( 420g) can chickpeas
  • 1 / 3 cup golden raisins
  • 1 / 2 cup slivered almonds toasted
  • 3 tbsp chopped parsley
Chicken and Chickpea Pilaf photo

Save Recipe

Add to shopping list

Please sign in to save recipes or create shopping lists.

Sign In

Not registered? Join now!

Directions:

  1. Crumble the saffron threads into a small bowl, add 2 tbsp boiling water, and set aside for at least 10 minutes.
  2. Meanwhile, heat 1 tbsp oil in a large saucepan over medium heat. Season the chicken with salt and pepper and sprinkle with the coriander and cumin. In batches, cook the chicken, stirring often, for 3 minutes. Transfer to a plate. Add the remaining oil to the saucepan and heat. 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 stock, along with the saffron and its liquid, 1/2 tsp salt, and the bay leaves. Bring to a boil over high heat. Reduce the heat to low and cover. Simmer for 15 minutes. 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 the heat and let stand, covered, for 5 minutes. Transfer to a warm serving platter and serve hot, sprinkled with almonds and parsley.
Tips:
  • prep 20 mins; cook 35 mins

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

Sign-Up Now!

Sign up to save recipes or create shopping lists online.

Already registered? Login here

register now

Advertisement

Cooking Tips

 

More Videos: