Chicken And Almond Pilaff

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About


  • 700 g (1 lb 9 oz) boneless, skinless chicken thighs, cut into strips


  1. Combine the chicken and baharat in a large bowl, cover with plastic wrap and refrigerate for 1 hour. Meanwhile, put the rice in a large bowl, cover with cold water and soak for at least 30 minutes. Rinse under cold running water until the water runs clear, then drain and set aside.
  2. Bring the stock to the boil in a saucepan. Reduce the heat, cov