Chicken And Almond Pilaff

Name: Chicken And Almond Pilaff
Yield: Serves 4–6
Ingredients: 400 g (14 oz/2 cups) basmati rice; 700 g (1 lb 9 oz) boneless, skinless chicken thighs, cut into strips; 750 ml (26 fl oz/3 cups) chicken stock; 2 tablespoons ghee or oil; 1 garlic clove, finely chopped; 1 large onion, chopped; 400 g (14 oz) tin chopped tomatoes; 1 teaspoon ground turmeric; 1 cinnamon stick; 40 g (1½ oz/⅓ cup) slivered almonds, toasted; 2 teaspoons lemon juice; 3 tablespoons chopped coriander (cilantro); ½ teaspoon finely grated lemon zest; 4 cardamom pods, bruised; 4 cloves

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

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

Side dish
Main course
Gluten-free

Method

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.
Bring the stock to the boil in a saucepan. Reduce the heat, cov