Chicken Pilaf
User Reviews
5
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Prep Time
10 mins
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Cook Time
50 mins
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Resting time
30 mins
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Total Time
1 hr 30 mins
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Servings
8
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Calories
526 kcal
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Course
Main Course
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Cuisine
European, Middle Eastern
Chicken Pilaf
Description
The Chicken Pilaf recipe begins by browning pieces of whole chicken or thighs in olive oil to develop flavor and color. In the same pan, sliced onions are softened, then spiced with baharat, coriander, turmeric, and seasoning. Fresh garlic and chopped tomato are added to build a fragrant sauce base.
The browned chicken is returned to the pan and simmered briefly to let the sauce coat the meat. Then soaked basmati rice is added, and chicken stock poured over to cook the rice through absorption without stirring much, maintaining separate grains. Pistachio nuts and butter add richness and texture.
The finished dish offers tender chicken infused with warm spices alongside fragrant, fluffy basmati with subtle nutty contrast. It's suitable as a main course for lunch or dinner and pairs well with fresh herb yogurt sauces or salad with tangy dressings to cut the richness.
Leftovers keep well refrigerated for several days and the pilaf freezes nicely in portions. To reheat, adding a splash of water can prevent drying out. Variations with different spice mixes work well to adjust the flavor profile, and the dish can be served directly from the cooking pan to minimize cleanup.
Ingredients
- 2 tbsp olive oil
- 1 chicken about 2.5lb) cut into 8 pieces or 8 chicken thighs, whole
- 1 onion (medium, peeled & thinly sliced)
- 2 garlic peeled and chopped, cloves
- 1 tsp baharat powder
- 1 tsp coriander powder
- ½ tsp Turmeric
- 1 ½ tsp salt
- ½ tsp black pepper
- ½ cup tomato finely chopped
- 2 cups basmati rice (soaked in cold water for 30 minutes)
- 4 cups chicken stock (homemade of store-bought)
- ½ cup pistachio nuts
- 2 tbsp butter unsalted
Instructions
- Heat the oil over a medium heat until just hot. Add the chicken pieces in two batches and brown both sides for about 4-5 minutes per side. Remove all the chicken and set aside.
- Add the onion to the pan and if things are sticking, a little water (¼ cup) - stir for about 4-5 minutes to soften the onion. Add the garlic and fry for 1 minute before adding the baharat, coriander, turmeric, salt, black pepper and tomato. Stir to combine and let it gently fry for 1 minute or so.Return the chicken to the pan with about ½ cup water. Stir to coat the chicken in the sauce then pop on a lid. Turn the heat to medium/low so that it's bubbling, but not furiously.Cook the chicken for 15 minutes, stirring occasionally.
- Drain the rice and then pour into the pan with the chicken. Stir the chicken into the rice very briefly before pouring in the stock. Shake the pan to submerge everything. Try not to stir the rice. Let this come to a simmer.
- Turn the heat down to low so that the rice is barely bubbling. Pop on the lid and leave the pan for 25-30 minutes. After that time, all the liquid should be gone.If it's not, make a few holes to the bottom of the pan with a wooden spoon and let the rice cook for a few more minutes until dry.Remove from the heat.
- While the rice is cooking, heat the butter in a small frying pan over a medium heat. Fry the nuts for 1-2 minutes until just turning brown. Drain on paper towels and leave to cool. You can chop them or leave whole.
- Remove the lid from the rice, then place a clean tea towel over the pan. Return the lid and wrap up the tea towel. Leave the pan for 30 minutes - this will help create the perfect fluffy texture.
- After 30 minutes, fluff up the rice a little with a fork or spoon, sprinkle over the nuts and then serve. Serve in portions or from the pan in the centre of the table.
Notes
- Rinse the basmati rice three times until the water runs clear to avoid sticky grains when cooking.
- Chicken pilaf can be frozen in portioned airtight containers and reheated with a little water to keep it moist.
- Serve the pilaf directly from the pan for minimal cleanup and a homely presentation.
- Pair with fresh salads like Lebanese Fattoush or an herb yogurt sauce to balance the rich flavors.
- This dish keeps well in the fridge for 4-5 days; cover or store in airtight containers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 526 kcal
% Daily Value*
| Calories | 526kcal | 26% |
| Carbohydrates | 46g | 15% |
| Protein | 26g | 52% |
| Fat | 26g | 40% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 83mg | 28% |
| Sodium | 678mg | 28% |
| Potassium | 492mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 335IU | 7% |
| Vitamin C | 5mg | 6% |
| Calcium | 44mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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