Chicken and Chickpea Pilaf

Ingredients

  • 1 pinch saffron thread
  • 2 garlic cloves, peeled and crushed
  • 2 tablespoons vegetable oil, divided
  • 1 ¼ cups long-grain rice or 1 ¼ cups basmati rice
  • 1 ¼ cups basmati rice
  • 6 boneless skinless chicken thighs, cut into small pieces
  • 2 ½ cups hot chicken broth
  • + 10 more ingredients
    • 2 bay leaves
    • ½ teaspoon salt
    • 2 teaspoons ground coriander
    • 1 (15 ounce) can chickpeas
    • 1 teaspoon ground cumin
    • 1/3 cup golden raisin
    • 1 onion, sliced
    • ½ cup slivered almonds, toasted
    • 1 red pepper, seeded and chopped
    • 3 tablespoons chopped parsley

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 tablespoon 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, stirri...

View full recipe at SpringPad

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