Cookstr.com

Saffron-Scented Chicken Pilaf

Updated February 23, 2016
This image courtesy of Joseph DeLeo

Call me Scheherazade, but I’m in my turquoise gauze veil and jeweled slippers for this one. The cinnamon and lemony yogurt marinade gives the chicken a soft, perfumed tenderness; the saffron in the rice, itself studded with nuts and the musky breath of cardamom, is almost lit up with gold. Cook this and people will want gratefully to strew your path with rose petals for evermore.

Serves6

CostModerate

Moderate

Total Timeunder 2 hours

OccasionCasual Dinner Party, Family Get-together, Formal Dinner Party

Recipe Coursemain course

Mealdinner

Moodadventurous

Taste and Texturehot & spicy, nutty

Ingredients

  • 18 ounces chicken breast, cut into 1 x ½-inch-thick pieces (please don’t get your ruler out: I mean this as an approx. guide only)
  • ¾ cup plus 2 tablespoons whole-milk yogurt
  • Juice of half a lemon
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon saffron threads
  • 1 generous quart chicken stock (instant bouillon concentrate is, as ever, fine)
  • 1 tablespoon unsalted butter
  • 2-3 tablespoons peanut oil
  • 2¼ cups basmati rice
  • 3-4 cardamom pods, bruised
  • Juice and zest of 1 lemon
  • Scant ¼ cup cashew nuts
  • Scant ¼ cup slivered almonds
  • 2 tablespoons pine nuts
  • 3-4 tablespoons shelled pistachio nuts
  • Small bunch fresh parsley, chopped

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