Chicken and Chickpea Pilaf Recipe

Name: Chicken and Chickpea Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pinch saffron thread; 2 garlic cloves, peeled and crushed; 2 tablespoons vegetable oil, divided; 1 ¼ cups long-grain rice or 1 ¼ cups basmati rice; 6 boneless skinless chicken thighs, cut into small pieces; salt & freshly ground black pepper; 2 ½ cups hot chicken broth; 2 bay leaves; ½ teaspoon salt; 2 teaspoons ground coriander; 1 (15 ounce) can chickpeas; 1 teaspoon ground cumin; ⅓ cup golden raisin; 1 onion, sliced; ½ cup slivered almonds, toasted; 1 red pepper, seeded and chopped; 3 tablespoons chopped parsley

Servings: persons

1 pinch saffron thread
2 garlic cloves, peeled and crushed
2 tablespoons vegetable oil, divided
1 ¼ cups long-grain rice or 1 ¼ cups basmati rice
6 boneless skinless chicken thighs, cut into small pieces
salt & freshly ground black pepper
2 ½ cups hot chicken broth
2 bay leaves
½ teaspoon salt
2 teaspoons ground coriander
1 (15 ounce) can chickpeas
1 teaspoon ground cumin
⅓ cup golden raisin
1 onion, sliced
½ cup slivered almonds, toasted
1 red pepper, seeded and chopped
3 tablespoons chopped parsley

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.
3
Season chicken with salt and pepper and sprinkle with the coriander and cumin.
4
Cook the chicken in batches, stirring often, for 3 minutes.
5
Transfer to a plate.
6
Add the remaining oil to the saucepan.
7
Add the onion, red pepper and garlic and cook, stirring often, about 5 minutes, until softened.
8
Stir in the rice.
9
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.
10
Bring to a boil over high heat.
11
Reduce heat to low and cover.
12
Simmer for 15 minutes.
13
Rinse and drain the chickpeas, then stir in along with the raisins and cook about 5 minutes or until the rice is tender.
14
Remove from heat and let stand, covered, for 5 minutes.
15
Transfer to a warm serving platter and serve hot, sprinkled with almonds and parsley.

1033

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 pinch saffron thread, 2 garlic cloves, peeled and crushed, 2 tablespoons vegetable oil, divided, 1 ¼ cups long-grain rice or 1 ¼ cups basmati rice, and more.

Yes, Chicken and Chickpea Pilaf falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken and Chickpea Pilaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions