Pilaf Rice

Updated at: Wed, 16 Aug 2023 16:24:10 GMT

Step 1

Season the chicken thighs with salt and pepper.

Step 2

In a large heavy-based saucepan, heat 2 tablespoons of olive oil on a medium heat. Add the chicken and cook until brown.

Step 3

Remove from the pan and slice into thin strips, then set aside.

Step 4

Add the onions and cumin to the same pan, and fry (stirring regularly) until the onions are lightly golden and tender.

Step 5

Now add the rice, sultanas, turmeric, ½ teaspoon of ground black pepper and 3 strips of lemon zest (I just use a vegetable peeler to do this) and cook together for about a minute, until everything is slightly toasted and aromatic.

Step 6

Next, carefully add the chicken stock, as it will splutter. Pop the chicken strips back into the pan and bring to a simmer. Cover with a tightly fitting lid wrapped in a tea towel, to prevent the steam from escaping. Reduce the heat to very low, and cook fo 35 to 40 minutes, until all the liquid is absorbed and the rice is tender. Once cooked, set the pilaf aside, covered, for 10 minute Toast the pine nuts or cashews in a dry pan, and keep shaking until they are lightly coloured. Don't take your eyes off them wh doing this, as they tend to burn quickly! As soon as they are slightly golden, add a teaspoon of olive oil and a pinch of salt and mix well to coat.

Step 7

Before serving, fluff the pilaf rice with a fork, then squeeze over the juice of ½ the lemon, and scatter over the chopped mint leaves and the pine or cashew nuts.

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