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Homemade Chicken & rice pilaf with orange & spices photo
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Chicken & rice pilaf with orange & spices

A fragrant one-pot chicken and basmati pilaf with orange, warm spices and crunchy nuts.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 4 servings

Ingredients

  • 1 1/2 cups long grain basmati rice soaked 30 minutes and rinsed
  • 500-600 g skinless boneless chicken thighs or drumstick meat preferred, otherwise breast; cut into bite-size pieces
  • 3 Tbsp olive oil
  • 30 g butter large knob
  • 1 large white onion finely chopped
  • 1 medium carrot grated
  • 1 cinnamon quill
  • 2 star anise pods
  • 3 thyme stalks
  • 1 tsp ground cumin
  • 1/2 tsp turmeric
  • 1/2 tsp smoked paprika
  • dried chilli flakes pinch
  • 3 cloves garlic crushed
  • 1/2 cup fresh orange juice
  • 3 Tbsp orange marmalade
  • 600 ml chicken stock hot
  • orange zest zest of one orange
  • flatleaf parsley small handful, chopped, for garnish
  • toasted sliced almonds or pistachios optional

Instructions

  • Place the basmati rice in a bowl of cold water and soak for 30 minutes, then drain and rinse under cold water until it runs clear; set aside.
  • Preheat the oven to 160°C (fan) while the rice soaks.
  • Heat 3 Tbsp olive oil in a large ovenproof casserole over medium heat. Add the chicken pieces and sauté until golden brown on all sides, then remove and set aside.
  • Reduce the heat to low and add the butter. Stir in the chopped onion, grated carrot, cinnamon quill, star anise and thyme stalks and cook, covered, until the onion is translucent, about 5 minutes.
  • Add the ground cumin, turmeric, smoked paprika, a pinch of chilli flakes and crushed garlic; cook for about 1 minute until fragrant.
  • Deglaze the pan with the 1/2 cup fresh orange juice, scraping up any browned bits, then stir in the orange marmalade and cook until most of the liquid has evaporated.
  • Add the rinsed, drained rice and toss to coat in the flavored butter and oil for about 1 minute.
  • Pour in the hot chicken stock and add the orange zest. Increase heat to medium–high and bring to a rolling boil; cook for exactly 2 minutes after it starts boiling.
  • Return the browned chicken to the casserole and gently toss to distribute evenly. Cover with the lid and transfer the casserole to the preheated oven; bake for 25 minutes.
  • Remove the casserole from the oven and let it rest, covered, for 5 minutes. Remove the cinnamon, star anise and thyme stalks, fluff the rice with a fork, then scatter chopped parsley and toasted nuts (if using) before serving.

Equipment

  • large casserole or ovenproof Dutch oven (about 30 cm)
  • Measuring cups and spoons
  • Fine Mesh Sieve
  • Grater
  • wooden spoon or spatula
  • fork for fluffing

Notes

  • This is a perfect one-pot dish.