Chicken and Chickpea Pilaf

Name: Chicken and Chickpea Pilaf
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 1 pinch saffron thread; 2 garlic cloves, peeled and crushed; 2 tablespoons vegetable oil, divided; 1 1/4 cups long-grain rice or 1 1/4 cups basmati rice; 6 boneless skinless chicken thighs, cut into small pieces; salt & freshly ground black pepper; 2 1/2 cups hot chicken broth; 2 bay leaves; 1/2 teaspoon salt; 2 teaspoons ground coriander; 1 (15 ounce) can chickpeas; 1 teaspoon ground cumin; 1/3 cup golden raisin; 1 onion, sliced; 1/2 cup slivered almonds, toasted; 1 red pepper, seeded and chopped; 3 tablespoons chopped parsley

Submitted by gailanng

"Recipe adapted from The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World."

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Ready In:: 1hr
Ingredients:: 17
Serves:: 4

ingredients

1 pinch saffron thread
2 garlic cloves, peeled and crushed
2 tablespoons vegetable oil, divided
1 ¹⁄₄ cups long-grain rice or 1 1/4 cups basmati rice
6 boneless skinless chicken thighs, cut into small pieces
salt & freshly ground black pepper
2 ¹⁄₂ cups hot chicken broth
2 bay leaves
¹⁄₂ teaspoon salt
2 teaspoons ground coriander
1 (15 ounce) can chickpeas
1 teaspoon ground cumin
¹⁄₃ cup golden raisin
1 onion, sliced
¹⁄₂ cup slivered almonds, toasted
1 red pepper, seeded and chopped
3 tablespoons chopped parsley

directions

Crumble saffron threads into a small bowl, add 2 tbsp boiling water and set aside for at least 10 minutes.
Meanwhile, heat 1 tablespoon oil in a large saucepan over medium heat. Season chicken with salt and pepper and sprinkle with the coriander and cumin. Cook the chicken in batches, stirring often, for 3 minutes. Transfer to a plate. Add the remaining oil to the saucepan. Add the onion, red pepper and garlic and cook, stirring often, about 5 minutes, until softened.
Stir in the rice. 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. Bring to a boil over high heat. Reduce 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 heat and let stand, covered, for 5 minutes. Transfer to a warm serving platter and serve hot, sprinkled with almonds and parsley.

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RECIPE SUBMITTED BY

gailanng

United States

I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!

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