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Categories:
threads vegetable oil chicken thighs salt ground coriander ground cumin onion red pepper garlic long grain rice chicken bay leaves chickpeas golden raisins parsley
Viewed: 52 - Published at: 8 years agoIngredients
- Pinch of saffron threads
- 2 tbsp vegetable oil
- 6 skinless and boneless chicken thighs, cut into small pieces
- Salt and freshly ground black pepper
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 onion, sliced
- 1 red pepper, seeded and chopped
- 2 garlic cloves, peeled and crushed
- 1 1/4 cups long-grain rice
- 2 1/2 cups hot chicken stock
- 2 bay leaves
- One 15 oz (420g) can chickpeas
- 1/3 cup golden raisins
- 1/2 cup slivered almonds toasted
- 3 tbsp chopped parsley
Method
- Crumble the saffron threads into a small bowl, add 2 tbsp boiling water, and set aside for at least 10 minutes.
- Meanwhile, heat 1 tbsp oil in a large saucepan over medium heat.
- Season the chicken with salt and pepper and sprinkle with the coriander and cumin.
- In batches, cook the chicken, stirring often, for 3 minutes.
- Transfer to a plate.
- Add the remaining oil to the saucepan and heat.
- Add the onion, red pepper, and garlic and cook, stirring often, about 5 minutes, until softened.
- Stir in the rice.
- Return the chicken to the saucepan and stir in the stock, along with the saffron and its liquid, 1/2 tsp salt, and the bay leaves.
- Bring to a boil over high heat.
- Reduce the heat to low and cover.
- Simmer for 15 minutes.
- Rinse and drain the chickpeas then stir in along with the raisins, and cook about 5 minutes, or until the rice is tender.
- Remove from the heat and let stand, covered, for 5 minutes.
- Transfer to a warm serving platter and serve hot, sprinkled with almonds and parsley.
