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: 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 15 oz (420g) can chickpeas; 1/3 cup golden raisins; 1/2 cup slivered almonds toasted; 3 tbsp chopped parsley

Servings: persons

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 15 oz (420g) can chickpeas
1/3 cup golden raisins
1/2 cup slivered almonds toasted
3 tbsp chopped parsley

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.
3
Season the chicken with salt and pepper and sprinkle with the coriander and cumin.
4
In batches, cook the chicken, stirring often, for 3 minutes.
5
Transfer to a plate.
6
Add the remaining oil to the saucepan and heat.
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 stock, 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 the 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 the heat and let stand, covered, for 5 minutes.
15
Transfer to a warm serving platter and serve hot, sprinkled with almonds and parsley.

992

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: Pinch of saffron threads, 2 tbsp vegetable oil, 6 skinless and boneless chicken thighs, cut into small pieces, Salt and freshly ground black pepper, 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.

Chicken and Chickpea Pilaf

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