Chicken pilaf

Chicken pilaf

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
2 onions, sliced
90g butter
200g long-grain rice
60g raisins
2 cardamom pods
1 bay leaf
1 teaspoon turmeric
935ml water or chicken stock
1/4 teaspoon cloves
1/4 teaspoon cinnamon
salt and freshly ground black pepper
4 chicken breasts
or 6 chicken thighs

Method

  1. If using chicken breasts, cut into 2–3 pieces. Fry chicken and onions in butter in a heavy frying pan for a few minutes until golden. Add rice, raisins and turmeric, stir to coat with buttery mixture.
  2. Place water or stock in a saucepan and bring to the boil. Add spices, season with salt and pepper and return to the boil. Pour over chicken and rice and mix lightly. Cover, reduce heat and simmer gently for about 25 minutes or until rice and chicken are tender.

Variation

  • Barbecued chicken pilaf: Thread chicken on to satay skewers (soaked in water), and cook over hot coals. Cook rice mixture as above and serve separately.
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