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Information

Course: main course
Total time: under 1 hour
Skill level: Easy
Cost: Inexpensive
Yield: Makes 4 servings
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Notes

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

Ingredients

  • Pinch of saffron threads
  • 2 tbsp vegetable oil
  • 6 skinless and boneless chicken thighs, cut into small pieces
  • Salt and freshly ground black pepper
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 onion, sliced
  • 1 red pepper, seeded and chopped
  • 2 garlic cloves, peeled and crushed
  • 1¼ cups long-grain rice
  • 2½ cups hot chicken stock
  • 2 bay leaves
  • One 15 oz (420g) can chickpeas
  • 1/3 cup golden raisins
  • ½ cup slivered almonds toasted
  • 3 tbsp chopped parsley

Directions

1. Crumble the 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 the chicken with salt and pepper and sprinkle with the coriander and cumin. In batches, cook the chicken, stirring often, for 3 minutes. Transfer to a plate. Add the remaining oil to the saucepan and heat. 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, ½ tsp salt, and the bay leaves. Bring to a boil over high heat. Reduce the heat to low and cover. Simmer for 15 minutes. Rinse and drain the chickpeas then stir in along with the raisins, and cook about 5 minutes, or until the rice is tender. Remove from the heat and let stand, covered, for 5 minutes. Transfer to a warm serving platter and serve hot, sprinkled with almonds and parsley.

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Nutritional Information

Nutrients per serving

Nutritional information is based on 1/8 teaspoon added salt per serving.

717kcal (36%)
133mg (13%)
49mg (82%)
82mcg RAE (3%)
975mg
129mg
38g
13g
9g
94g
90mg (30%)
918mg (38%)
3g (14%)
22g (33%)
7mg (38%)