Tender chicken is cooked with rice in a warm, fragrant one-pot dish that delivers on taste, colour and texture. A dreamy delicious dish perfect for any occasion!
Heat the oil over a medium heat until just hot. Add the chicken pieces in two batches and brown both sides for about 4-5 minutes per side. Remove all the chicken and set aside.
Add the onion to the pan and if things are sticking, a little water (¼ cup) - stir for about 4-5 minutes to soften the onion. Add the garlic and fry for 1 minute before adding the baharat, coriander, turmeric, salt, black pepper and tomato. Stir to combine and let it gently fry for 1 minute or so.Return the chicken to the pan with about ½ cup water. Stir to coat the chicken in the sauce then pop on a lid. Turn the heat to medium/low so that it's bubbling, but not furiously.Cook the chicken for 15 minutes, stirring occasionally.
Drain the rice and then pour into the pan with the chicken. Stir the chicken into the rice very briefly before pouring in the stock. Shake the pan to submerge everything. Try not to stir the rice. Let this come to a simmer.
Turn the heat down to low so that the rice is barely bubbling. Pop on the lid and leave the pan for 25-30 minutes. After that time, all the liquid should be gone.If it's not, make a few holes to the bottom of the pan with a wooden spoon and let the rice cook for a few more minutes until dry.Remove from the heat.
While the rice is cooking, heat the butter in a small frying pan over a medium heat. Fry the nuts for 1-2 minutes until just turning brown. Drain on paper towels and leave to cool. You can chop them or leave whole.
Remove the lid from the rice, then place a clean tea towel over the pan. Return the lid and wrap up the tea towel. Leave the pan for 30 minutes - this will help create the perfect fluffy texture.
After 30 minutes, fluff up the rice a little with a fork or spoon, sprinkle over the nuts and then serve. Serve in portions or from the pan in the centre of the table.
Notes
Cooking tips & Substitutions
Wash the rice – Rinse the grains in cold water 3-times until the water runs clear. This will help avoid the grains sticking together when cooking.
Make in advance – This pilaf will stay fresh for an hour or so on the stove-top.
Mix up the spices – Try store-bought spice mixes like Sharwarma, Berbere or even Cajun for different flavour combinations.
Serving suggestions
Serve from the pan. After resting, take your pot to the table and serve. No fuss, no extra washing up.
Salad on the side. A great salad to serve is the Lebanese Fattoush salad - lots of green, lots of texture and a wonderfully sour, zingy dressing. Perfection! You could also serve an Iranian Shrirazi Salad or a simple peppery green leaf salad like rocket or watercress.
Yoghurt sauce. A simple herb yoghurt sauce is perfect alongside this pilaf. Blend 1 cup plain yoghurt with 1 cup fresh mint, the juice of ½ lemon and a little salt & pepper until smooth.
Storage & reheating suggestions
Fridge - Chicken pilaf will keep in the fridge for 4-5 days. Keep in the pan with the lid on or portion into airtight containers. Heat in the microwave or in the oven covered in a hot oven proof pan for 10 minutes,
Freezer – The pilaf can be frozen in portioned sized airtight containers. You can reheat in the microwave from frozen (I like to add 1-2 tablespoons of water to avoid anything drying out. Alternatively, you can defrost the pilaf completely before reheating in the microwave for slightly better results.