Rice pilaf with chicken and orange
It seems like the origin of pilaf lies in Persia. The dish was created to use all the leftovers from meat, veggies, fruits or spices, mixed with rice to create a satisfying dish. The crown of the dish was the crust that builds up at the bottom of the pan when you leave the rice undisturbed, called the tahdig. In our modern world the pilaf became a recipe that we create with chosen ingredients instead of using up our leftovers. Maybe next time you scouting your fridge and find lots of bits and pieces, try to make an original pilaf and post it here…
Ingredients
- 3 tbsp canola oil
- 2 large onions, peeled, halved and cut into half moons
- 0.5 tsp turmeric
- 1 heaped tsp ground cinnamon
- 1 tsp ground cumin
- 1/4 to 1/2 tsp chili flakes
- 4 tbsp Seville (bitter) orange jam
- 280 g basmati rice, rinsed under cold water
- 120 ml fresh orange juice
- 550 ml chicken stock
- 400 g pre cooked shredded chicken fillet
- 1 piece orange peel (5cmx5cm) finely chopped, optional
- salt and pepper
- 70 g toasted almond flakes
- 50 g pomegranate seeds or dried cranberries
- 1 lime, cut into 4 pieces (optional)
Instructions
- Heat the oil in large pan, add the onions and cook them on a low heat till they really go soft.
- Crank up the heat to get some caramelization on the onions. This can take some time.
- Add the orange jam, turmeric, cinnamon, cumin, chili flakes, orange peel, salt and pepper and mix well.
- Stir in the rice and cook for 1 minute.
- Add the orange juice, chicken stock and chicken, mix well, put the lid on and cook for 20 minutes or until done.
- Check the seasoning again, scatter with some pomegranate seeds, toasted almond flakes and a lime wedge (optional)