Chicken Pilaf with Pine Nuts
Over a year ago
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Ingredients
No ingredients listed.
Accompaniment
SponsoredGehring Niersteiner Riesling
The Gehring family has always been committed to making quality wines from some of the most renowned vineyard sites in Germany. Handcrafted, each wine expresses unique aroma and taste that is typical of the Rheinhessen. Well balanced with delicate aromas of lime and mineral notes. Buy this wine if you like: Expressive white wines with distinctive character and luscious fruit. Great for drinking with food.
Description
Fragrant and aromatic one-pot meal
Method
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1
)Rinse the chicken thigh fillets and pat dry with kitchen paper. Cut into chunks.
Peel and slice the onion. Peel and crush the garlic. Lightly crush the cardamom pods with the back of a knife . Squeeze the lemon.
Boil a kettle and make up the stock according to the packet instructions.
2.)Warm the oil in the pan. Add the chicken pieces and brown them all over. Remove the chicken.
Add the onion to the pan. Cook until soft and golden brown in colour. Add the garlic, the cinnamon, the cardamom, the lemon juice and the stock. Return the chicken to the pan and stir.
3.)Cover the pan with a lid and simmer for 20 minutes.
4.)Pour the rice into the pan and stir well. Put the lid back on and continue cooking over a low heat for another 20 minutes until all the liquid has been absorbed.
5.)Wash and finely chop the parsley. Scatter the parsley and pine nuts over the pilaf and serve.
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