Chicken and Chickpea Pilaf
Chicken and Chickpea Pilaf might be just the main course you are searching for. This recipe serves 4. One serving contains 804 calories, 45g of protein, and 39g of fat. This recipe covers 49% of your daily requirements of vitamins and minerals. A mixture of vegetable oil, saffron, chickpeas, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes around 1 hour.
Crumble the saffron threads into a small bowl, add 2 tbsp boiling water, and set aside for at least 10 minutes.
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.
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.
Stir in the rice. Return the chicken to the saucepan and stir in the stock, along with the saffron and its liquid, 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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