Recipe: Chicken Pilaf

This deliciously fragrant pilaf is scented with rose, cardamom, cinnamon and orange. Serve as a stunning dinner party main course.

  Ingredients Serves: 4


Method

  1. Soak the rice in cold water for 30 minutes. Rinse and drain.
  2. In a medium high-sided frying pan with a lid, heat the oil over a high heat and fry the chicken pieces until golden brown all over, about 10 minutes.
  3. Lift the chicken pieces out onto a plate, lower the heat to medium and add the butter and onion to the frying pan with a pinch of salt and cook for 10 minutes until golden and softened.
  4. Add the cinnamon and cardamom and cook for a further minute then stir through the drained rice, add the stock, apricots, rose petals and orange zest with plenty of seasoning and stir well.
  5. Return the chicken pieces to the pan, cover with a lid and bring to a gentle simmer. Cook for 20 minutes, until the liquid is absorbed.
  6. Then remove from the heat and leave to sit for 10 minutes before fluffing the rice up with a fork. If you’re feeling kind to your guests, you might like to pick out the cardamom pods.
  7. Fold through the parsley and pistachios and scatter with more rose petals and serve.


2 comments

  • Good point! We particularly like the extra-concentrated Chicken Glace for its great flavour. When diluted you can use it just like normal stock, but you can use whichever chicken stock you prefer for this recipe. Hope that helps!

    Aisha at Sous Chef on

  • In the shopping list for this recipe it mentions a Chicken Glace but this is not mentioned in the recipe. Can you advise whether this is necessary for the Chicken Pilaf.

    Shirley A Parnell on

Leave a comment

Please note, comments must be approved before they are published

Latest The Bureau of Taste