Chicken pilaf

Chicken pilaf made by Sam, really tasty, fresh and a treat to be cooked for! Back to school tomorrow and a shock to the system! The key to this yummy dish is marinating the chicken in yogurt, lime and saffron. This will brighten up any dull January evening.

Ingredients
200ml yogurt
pinch saffron

Zest and juice of 1 lime

6 skinless, boneless chicken thighs diced

400g basmati rice

1tbsp olive oil

15g butter

1 onion, finely chopped

25g pistachios roughly chopped

15g root ginger, finely chopped

2 garlic cloves, finely chopped

2 tsp ground coriander

1/2 tsp cinnamon

1/2 tsp allspice

1/4 tsp mace or nutmeg

2 bay leaves 

50g raisins

800ml chicken stock

salt and black pepper

To serve

seeds from half a large pomegranate

chopped parsley

chopped fresh coriander

Method

1. Mix the yogurt with the saffron and the lime juice and zest. Season the chicken with salt and pepper, then add it to the yogurt. Stir to coat the chicken, then leave it to marinade for an hour if you have time.

2. Cover the rice in cold water and rinse until water turns cloudy repeat until water is clear.

3. Heat the oil and butter in a large flameproof casserole dish. Add the onion and coat gently until it's soft, then add the pistachios. Cook until the pistachios turn brown, then add the ginger, garlic, spices, bay leaves and raisins. Stir until everything is well combined, then add the chicken. Cook it over a high heat for 2-3 minutes, stirring so it becomes coated with all the spices. Add the drained rice and do the same. 

4. Add a little stock to the casserole dish to deglaze it, making sure you give the base a good scrape, then pour in the rest of the stock. Season with salt and pepper, bring to the boil, then turn down the heat and cover the pan. Cook for 15 minutes until all the liquid has been absorbed, then remove the pan from the heat and leave to stand, covered, for another 10 mins. The rice will continue to steam during this time and become fluffier. 

5. Garnish the pilaf with the pomegranate seeds and the herbs and serve.