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Chicken Pilaf    HT  MC     M. Eastern   40mins

Serves 4     Hot   Poultry  Grains  Dried Fruit   Nuts  Herbs   Main course   Gluten Wheat free  Eggless  Middle East



4 Large Chicken Joints

Salt and Pepper

1 tbsp Vegetable Oil

50g/2oz Butter

1 Large Onion, chopped

1 Garlic Clove, crushed

˝ teasp Ground Cumin

˝ teasp Ground Cinnamon

6 Cardamoms, crushed

6 Cloves

˝ teasp Turmeric

250g/9oz Long-grain Rice

600ml/20fl.oz. Fresh Chicken Stock

2 Bay Leaves

50g/2oz Sultanas

50g/2oz Flaked Almonds




1. Wipe the chicken and cut each joint into two pieces. Sprinkle lightly with salt and pepper. Heat the oil and half the butter in a large saucepan and fry the chicken until browned. Remove the chicken.


2. Fry the onion in the same saucepan for 10 minutes, then add the garlic, ground cumin, cinnamon, cardamoms and cloves, and fry for a further 2-3 minutes.


3. Return the chicken pieces to the saucepan, cover and cook over a gentle heat for 15 minutes, stirring from time to time so that the chicken is well coated.


4. Add the rice, stock, turmeric and bay leaves to the chicken; bring to the boil. Cover and cook gently for 10 minutes.


5. Stir in the sultanas and cook for a further 5-10 minutes until the rice is tender.


6. To serve - quickly fry the almonds in the remaining butter for 2-3 minutes, until golden, then pour over the pilaf.



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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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