Chicken and Chickpea Pilaf

This one-pot rice dish is full of flavor and easy to make.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell

Chicken and Chickpea Pilaf

Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.

Did you change this recipe?

Add your Twist

    A twist is a way to share your own spin on our recipies!

    Submit your own twist!

    Ingredients

    Pinch saffron threads 2 garlic cloves, peeled and crushed
    2 tbsp vegetable oil 1 1/4 cups long-grain rice
    6 skinless, boneless chicken thighs, cut into small pieces 2 1/2 cups hot chicken broth
    salt and freshly ground black pepper 2 bay leaves
    2 tsp ground coriander one 15 oz can chickpeas
    1 tsp ground cumin 1/3 cup golden raisins
    1 onion, sliced 1/2 cup slivered almonds, toasted
    1 red pepper, seeded and chopped 3 tbsp chopped parsley

    directions

    Prep: 20 min Total: 60 min
    Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
    Enter Kitchen View
    • 1

      Crumble saffron threads into a small bowl, add 2 tbsp boiling water, and set aside for at least 10 minutes.

    • 2

      Meanwhile, heat 1 tbsp oil in a large saucepan over medium heat. Season chicken with salt and pepper and sprinkle with the coriander and cumin. Cook the chicken in batches, stirring often, for 3 minutes. Transfer to a plate. Add the remaining oil to the saucepan. Add the onion, red pepper and garlic and cook, stirring often, about 5 minutes, until softened.

    • 3

      Stir in the rice. Return the chicken to the saucepan and stir in the stock, along with the saffron and its liquid, 1/2 tsp salt, and the bay leaves. Bring to a boil over high heat. Reduce heat to low and cover. Simmer for 15 minutes. Rinse and drain chickpeas, then stir in along with the raisins and cook about 5 minutes, or until the rice is tender. Remove from heat and let stand, covered, for 5 minutes. Transfer to a warm serving platter and serve hot, sprinkled with almonds and parsley.

    Connect with Us
    Follow Our Pins

    Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.

    Follow Our Tweets

    The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf

    On Instagram

    Behind-the-scenes pics from iVillage.

    Do you have a recipe that will knock our socks off?

    Share Yours Now
    Today's Best Saving