Spicy Chicken Pilaf
⏳ Time
1 hour
🥕 Ingredients
11
🍽️ Servings
10
Description
Spicy Chicken Pilaf
Ingredients
- Chicken Thighs - 28.2 oz
- Carrot - 1 piece
- Onion - 1 piece
- Garlic - 1 piece
- Long-Grain Rice - 1 cup
- Dried Barberry - to taste
- Ocean salt - to taste
- Ground Black Pepper - to taste
- Olive Oil - 5 tablespoons
- Black Cumin (Cumin) - to taste
- Tagine Spice Mix - to taste
Step by Step guide
Step 1
Peel and wash the vegetables.
Step 2
Rinse the chicken and cut it into medium-sized pieces (any part of the bird can be used, but boneless meat is preferable as it cooks faster).
Step 3
Soak the rice in warm water, mixing in one tablespoon of pilaf spices (I use several different spices and mix them together).
Step 4
Heat a pot, pour in the olive oil so it covers the bottom by a few millimeters, and sauté the onion until golden.
Step 5
When the onion reaches the desired consistency, add the chicken and a little cumin, sauté the chicken briefly, then simmer until partially cooked over high heat.
Step 6
When the chicken is almost done, layer the grated carrot on top.
Step 7
Insert the garlic in the middle.
Step 8
Spread the rice on top, draining the water it was soaked in.
Step 9
Pour boiling water over the rice (it should cover the rice by about 5 cm).
Step 10
Add the pilaf spices.
Step 11
Cover with a lid (wrap the lid with a towel) and simmer over medium heat for about 15 minutes.
Step 12
Open the lid, stir the pilaf, and let it simmer on low heat until fully cooked.
Step 13
Add salt/pepper to taste.
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