Spiced Chicken Pilaf
Pilaf is a complex and comforting dish: the traditional cooking method for pilaf rice uses hot stock, added to rice, which is then covered and transferred to the oven. The rice then cooks until all the stock is absorbed. It is a beautiful example of one pot recipe cooking, which for me is so well suited to busy family life. Minimum prep and washing up, for maximum flavour.
I have adapted my version over time and this is by no means a traditional pilaf, but the gentle spicing and base of homemade stock, add wonderful flavour. I use chicken legs, so that the bones of the meat, cook into the rice. Once the meat is cooked and the rice is tender, shred the meat off the bone and scatter over the rice.
Not suitable for freezing ~ recipe serves 6 portions
Ingredients ~
2-3 tablespoons oil
6-7 organic chicken legs
2 medium organic onions, peeled and sliced
220g rice, (I like a mix of brown & white rice)
60g sultanas
spices: 1 teaspoon ground cumin, 1/2 teaspoon turmeric, 1 cinnamon stick and 2 bay leaves
1 litre homemade chicken stock, warmed through
To garnish ~
pine nuts** lightly toasted in a dry pan
Fresh dill/ mint, chopped (25g approx)
1/2 lemon, juice only
**not suitable for pine nut, tree nut, or associated nut allergies. Also not recommended for small babies and children, as could prove a choking hazard
To make the pilaf ~
Use a big shallow pan as you’ll cook the whole dish in this pan, I use a large shallow pan (26-30cm), this allows the rice to cook evenly in the stock in one good layer.
To start, season the chicken pieces in a little sea salt and black pepper, next brown the chicken pieces in the shallow pan, using 1-2 tablespoons olive oil as needed. It is best to do this in batches, until golden on all sides, set aside on a plate and cover; they will be added back to the dish to finish cooking. Next, add the remaining 1 tablespoon of oil and sliced onions. Soften the onions for 8-10 minutes they will absorb the flavour of the chicken juices in the pan. You want them to become soft and translucent.
Next, you are ready to start layering your pilaf: add the rice, sultanas and spices (ground cumin, ground turmeric, cinnamon stick and bay leaves) to the pan. Slowly and gently combine everything together, so that the rice is coated in the oil, onion and and spices, for 1-2 mins. Now you can add the warmed chicken stock to the pan, gently loosen any rice from the bottom of the pan and combine it all. Return the browned chicken pieces to the pot, layering them on top of the rice/stock, adding any residual chicken juices. Bring everything up to a gentle boil, then reduce to a simmer. Cover with a tight fitting lid and cook for 40 - 45 mins.
Check the rice and chicken are cooked and the stock is all absorbed, remove from the heat and allow the pilaf to sit for 5-10 mins. Finish with a squeeze of fresh lemon juice, scatter with herbs and toasted pine nuts. You are ready to eat.