Chicken and rice pilaf with orange & spices

Name: Chicken and rice pilaf with orange & spices
Prep time: 20 min
Cook time: 30 min
Yield: 4 - 6
Ingredients: 1 ½ cups long grain basmati rice; 500 -600 gms skinless boneless chicken; 3 Tbsp olive oil; large knob of butter; 1 large white onion finely chopped; 1 medium carrot grated; 1 cinnamon quill; 2 star anise pods; 3 thyme stalks; 1 tsp ground cumin; ½ tsp Turmeric; ½ tsp smoked paprika; Pinch of dried chilli flakes; 3 cloves garlic; ½ cup fresh orange juice; 3 Tbsp orange marmalade; 600 ml chicken stock; Zest of an orange; Small handful flatleaf parsley for garnish; Toasted sliced almonds or pistachios

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Prep Time
20 mins
Cook Time
20 mins
Servings
4 - 6
Course
Main Course
Cuisine
International

Chicken and rice pilaf with orange & spices

Orion Nguyen

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A one pot chicken and rice pilaf packed with orange and aromatic spices.

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Ingredients

Servings

1 ½ cups long grain basmati rice
500 -600 gms skinless boneless chicken (pref thigh or drumstick otherwise breast), cut into bite-size pieces
3 Tbsp olive oil
large knob of butter 30gms
1 large white onion finely chopped
1 medium carrot grated
1 cinnamon quill
2 star anise pods
3 thyme stalks
1 tsp ground cumin
½ tsp Turmeric
½ tsp smoked paprika
Pinch of dried chilli flakes
3 cloves garlic crushed
½ cup fresh orange juice
3 Tbsp orange marmalade
600 ml chicken stock
Zest of an orange
Small handful flatleaf parsley for garnish
Toasted sliced almonds or pistachios optional

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Instructions

Soak the basmati in a bowl of cold water for 30 minutes, then rinse well under cold water until the water runs clear and all the starch has been washed off.
While the rice is soaking, preheat your oven to 160C
Heat 3 tablespoons of olive oil in the Le Creuset 30cm buffet casserole over medium heat. Sauté the chicken pieces until golden brown then set aside.
Add the butter to the pan set over low heat and add the onions, carrot, cinnamon, star anise and 3 thyme stalks and cook until the onions are translucent. About 5 minutes. Put the lid on the buffet casserole for most of the cooking time to create moisture.
When the onions have softened, add the spices and garlic and cook for about a minute until fragrant. Deglaze the pan with the half a cup of orange juice scraping down any bits stuck to the bottom. Add the marmalade and cook until almost all the liquid has evaporated.
At this point add the rinsed and drained rice and toss to coat for a minute. Add the hot chicken stock and orange zest, increase the heat to medium/high and bring this to a rolling boil and cook for exactly 2 minutes after it starts boiling. Add the chicken back in and lightly toss to evenly distribute. Put the lid on and put the casserole into the oven and cook for 25 minutes. Remove and let it rest for 5 minutes.
Fluff the pilaf up with a fork whilst marvelling at how perfectly separate the rice grains are and remove the cinnamon, star anise pods and thyme stalks and scatter the chopped parsley over the pilaf along with any other chopped nuts you might like (optional). Serve while still hot.