Fragrant rice pilaf with spiced chicken, toasted nuts and herbs.
Prep 20 min
Cook 40 min
Serves 4
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600 g
Chicken thighs
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300 g
Basmati rice
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1
Onion
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3 cloves
Garlic
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700 ml
Chicken stock
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1 tsp
Cumin
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1 tsp
Turmeric
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0.5 tsp
Cinnamon
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50 g
Almonds
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1 handful
Parsley
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1
Season the chicken thighs generously with salt and pepper.
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2
Heat oil in a large saucepan or casserole dish and brown the chicken on both sides until golden.
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3
Remove the chicken and set aside while preparing the rice base.
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4
Cook the onion until softened, then add garlic and spices and stir for 1 minute until aromatic.
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5
Add the rice and stir well so every grain becomes coated in the spices.
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6
Pour in the chicken stock and return the chicken to the pan.
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7
Bring to a gentle simmer, cover with a lid and cook for 20 minutes until the rice is tender and the chicken is fully cooked.
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8
Toast the almonds in a dry frying pan until lightly golden.
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9
Fluff the rice gently with a fork and scatter over the almonds and parsley before serving.