Preparation time is 20minutes
Cook time is 35minutes
Total time is 55minutes
Serve is for 4 people
Estimated cost per serve is 7.96 dollar
Difficulty level: 3 out of 4
15 Ingredients
Number of servings
4
- 2teaspoons vegetable oil
- 1 pinch saffron threads
- 6 chicken thighs, skinless, boneless, cut into small pieces
- 2teaspoons ground coriander
- 1teaspoons ground cumin
- 1 onion, sliced
- 1 red capsicum, chopped
- 2 cloves garlic, crushed
- 225grams long-grain white rice
- 3 cup chicken stock
- 2 bay leaves
- 400grams chickpeas, drained and rinsed
- 60grams sultanas
- 60grams flaked almonds, toasted
- 3tablespoons flat-leaf parsley leaves, chopped
Description
This one-pot rice dish is full of flavour and easy to make. It just needs a crisp green salad on the side.
Method
Step 1 of 5
Crumble the saffron threads into a small bowl, add 2 tbs of boiling water, and set aside for at least 10 minutes.
Step 2 of 5
Meanwhile, heat half the oil in a large saucepan, then add the chicken, coriander, and cumin, and fry over a medium heat for 3 minutes, stirring frequently.
Step 3 of 5
Remove from the pan and set aside. Lower the heat, add the rest of the oil, the onion, red capsicum, and garlic, and fry for 5 minutes, or until softened.
Step 4 of 5
Stir in the rice, return the chicken to the pan and pour in about three-quarters of the stock. Add the bay leaves and saffron with its soaking water and bring to the boil. Simmer for 15 minutes, or until the rice is almost cooked, adding more stock as needed.
Step 5 of 5
Stir in the chickpeas and sultanas, and continue cooking until the rice is tender. Transfer to a warmed serving platter and serve hot, sprinkled with the toasted nuts and chopped parsley.
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