This one-pot rice dish is full of flavour and is easy to make. The recipe is taken from "1000 Recipes" cookbook.
Ingredients:
pinch of saffron threads
6 chicken thigh fillets, cut into small cubes
2 tsp ground coriander
1 tsp ground cumin
1 onion finely chopped (or sliced, if you prefer)
1 red pepper, thinly sliced
2 cloves garlic, crushed
225 g long-grained uncooked rice
650 ml hot chicken stock
2-3 bay leaves
400 g can chickpeas, drained and rinsed
60 g sultanas
60 g pine nuts (or toasted flaked almonds)
chopped fresh parsley for sprinkling
seasoning to taste
Method:
Place the saffron threads into a small bowl, add 2 tbsp boiling water and set aside for at least 10 minutes.
Meanwhile, heat some oil in a large pan, add the chicken, coriander and cumin and fry over a medium heat for 3 minutes, stirring frequently.
Remove from the pan and set aside.
Lower the heat, add more oil if needed, the onion, red pepper and garlic and fry for 5 minutes, or until completely softened.
Return the chicken to the pan and pour in about three-quarters of the stock, add the bay leaves and saffron with it's soaking water.
Add the rice, mix and bring to boil.
Simmer for 10 minutes, or until the rice is almost cooked, adding more stock as needed.
Stir in the chickpeas and sultanas, and continue cooking for a couple of more minutes or until rice is completely cooked and tender. Season with salt and pepper to taste.
Sprinkle with parsley, mix and leave to set for some time.
Transfer to a warm serving platter and serve hot, sprinkled with the toasted almonds or pine nuts.
Bon Appetit!
