Chicken Pilaf with Pistachios and Almonds

Name: Chicken Pilaf with Pistachios and Almonds
Yield: Serves 4-6
Cuisine: Asia
Ingredients: ⅔ cup blanched almonds, chopped; ⅔ cup blanched pistachios, skinned and chopped; 1 lb/450 g skinned, boneless chicken meat, cut into ½ inch/1cm cubes; 1¾ sticks unsalted butter; salt and freshly ground black pepper; a big pinch of saffron threads, soaked in a little hot water; 1-1½ cups long-grain rice, washed and strained; generous 2 cups chicken stock; 2 or 3 fresh red chiles, chopped

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Floyd's Great Curries

By Keith Floyd

Published 2004

About

Pilaf dishes are very popular in Asia. They make meat or poultry go a long way while providing a colorful, spicy, crunchy dish. The addition of saffron really boosts this already delicious recipe.

Ingredients

1 lb/450 g skinned, boneless chicken meat, cut into ½ inch/1cm cubes
1¾

Asia
Main course
Gluten-free
Spicy

Method

Heat some of the butter in a large skillet and cook the diced chicken until golden.

Add the nuts and chiles and stir-fry for a couple of minutes, then cover with a little of the chicken stock and cook until the chicken is cooked and practically dry. Put to one side.

Melt some more of the butter in another pan and stir-fry the rice until it is well coated with the butter. Add the