Monday, August 1, 2011

New Recipe Monday: Chicken and Chickpea Pilaff

A little while ago we got iPhones, and one of the first apps I got for mine was the Nigella Quick Collection recipe app.  It contains recipes by Nigella Lawson that are quick and easy, ranging from snacks and baking to meals for a group.  I've used several recipes out of it so far and they've all been fabulous.

Chicken and Chickpea Pilaff
Serves 6-8

4tsp      garlic oil
4         spring onions, finely sliced
12 (900g) chicken thigh fillets, each cut into 4 bite-sized pieces
1tsp      ground turmeric
1tsp      dried dill
2 1/2C    basmati rice
2 cans    chickpeas, drained and rinsed
3C        hot chicken stock
chopped parsley, chives, dill or cilantro (coriander) to garnish, optional

Pour the garlic oil into a wide, heavy-bottomed pan that comes with a lid and put on the heat.

Add the spring onions and stir for a couple of minutes before adding the bite-sized pieces of chicken.

Turn the chicken in the heat, then add the turmeric and dried dill and cook for another couple of minutes.

Add the rice and stir well, so that the chicken and rice are combined, before adding the chickpeas and stock.  Give another good stir before bringing to a bubble.

Clamp on the lid, then turn down the heat and leave for 20 minutes, by which time the chicken will be cooked through and the turmeric-tinted, golden-hued rice will have absorbed all the liquid.

Season to taste and fluff up with a fork before serving.


I guess chicken thighs are much bigger in Australia, because we bought 12 and it was nearly 2kg, so we only used 6 and had to cut them into 8 pieces to make them bite-sized.  We made this in our Chasseur casserole dish.  We didn't have any herbs so left off the garnish.  This was quick and simple and delicious, and gave us a couple of days worth of leftovers to boot.

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