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

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

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

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Chicken And Almond Pilaff

Ingredients

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