Chicken and orange pilaf

A chicken pilaf with Middle Eastern flavours.

If you need a recipe for the cooked chicken and stock, we have one here.

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• 2 tablespoons olive oil
• 1 onion, peeled and chopped
• 4 cloves garlic crushed
• 1 red chili, cut into thin rings
• Good grind of pepper, white if you have it
• 350 g (12 oz) long grain rice, preferably basmati - rinsed for 2 minutes under cold running water and well drained
• 500 ml cold chicken stock
• 125 ml orange juice
• The grated zest from 1 orange
• 100 g dried apricots, chopped
• 500 g cooked chicken, shredded into small pieces. See: Boiled chicken pieces.
• Big handful of fresh parsley, chopped
• 25 g shelled pistachio nuts, (about 50 g with shells)
• Greek yogurt for garnish

Method

1. Heat the oil and gently sauté the onions and garlic for 4 minutes
2. Add the chili and a grind of pepper and fry for a minute just to flavour the oil
3. Add the rice and stir well to coat with oil
4. Mix the orange juice, apricots and the stock, add to the rice and bring to the boil
5. Reduce the heat, cover and simmer on a low heat for 20 minutes. Don't stir the rice during this time
6. Stir the chicken pieces, parsley, orange zest and the pistachio nuts. Cook for a few minutes until the chicken is reheated

Serving suggestions

Serve with Greek yogurt as a side dish

See also

• Get chicken pieces the economical way, joint the chicken yourself

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