Fragrant “spice market” chicken pilaf
Spice market flavours of cumin, cinnamon, cardamom and cloves turns this pilaf into a masterpiece
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Loading... Ingredients
- 8 chicken portions, e.g. thighs and drumsticks
- 15 ml (1 tbsp) olive oil
- 45 ml (3 tbsp) butter
- 1 large onion, chopped
- 1 clove of garlic, crushed
- 2,5 ml (½ tsp) ground cumin
- 1 cinnamon stick
- 6 cardamom pods, lightly crushed
- 6 whole cloves
- 250 ml (1 cup) Spekko Long Grain Parboiled Rice
- 600 ml chicken stock
- 5 ml (1 tsp) turmeric
- 2 bay leaves
- 80 ml raisins
- 80 ml flaked almonds
- salt and freshly ground black pepper to taste
Method
- Season chicken lightly with salt and pepper.
- Heat oil and half the butter in a large pot and fry chicken until golden brown, but not cooked. Remove the chicken.
- Fry onion in the same pot until golden and translucent Add garlic, cumin, cinnamon, cardamom and cloves and fry for 2-3 minutes.
- Return chicken to the pot, reduce the heat, cover and simmer for 15 minutes. Stir occasionally to coat chicken.
- Add Spekko Long Grain Rice, stock, turmeric and bay leaves and bring to the boil. Cover and cook gently for 10 minutes.
- Stir in raisins and simmer for another 15 minutes or until rice is tender and chicken is cooked.
- Heat remaining butter in a pan and quickly fry the almonds for a few minutes or until golden brown and pour over the pilaf.
- For a lower fat option omit the butter. The chicken can be fried in the oil and the almonds can be fried in a dry frying pan for a few minutes. Take care not to burn the almonds
From the Spekko kitchen