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Moroccan-spiced chicken pilaf

You’ll want to mop up every last bit of this aromatic chicken dish, which can also conveniently be halved to serve two. Try adding a spoonful of tahini to the yogurt for a deeper, nutty flavour.

Gluten Free

Preparation time: 5 minutes
Cooking time: 40 minutes
Total time: 45 minutes

Serves: 4

Ingredients

2 tbsp olive oil
540g pack No.1 Corn Fed Chicken Thigh Fillets, cut into 2cm chunks
1 large onion, sliced
4 cloves garlic, crushed
3 tbsp Cooks' Ingredients Baharat
200g cavolo nero, thick stalks removed, leaves sliced
250g basmati rice, rinsed
500ml fresh chicken stock
4tbsp No.1 Fat Free Natural Strained Yogurt
1 unwaxed lemon, zest and juice, plus extra wedges to serve
3 tbsp sultanas
½ x 20g pack dill, fronds only

Method

1 Heat a lidded cast iron pot or large saucepan over a medium-high heat. Add the olive oil and brown the chicken for 3-4 minutes, working in batches if need be. Transfer the chicken to a plate, then add the onion to the pan with a pinch of salt. Cook over a medium heat for 7-8 minutes, until starting to colour.

2 Add the garlic, baharat, cavolo nero and rice, then return the chicken thighs to the pan. Season and cook for another 3-4 minutes. Add the stock and 150ml water, making sure the rice is submerged. Bring to the boil, cover with a lid and turn the heat down to the lowest setting. Cook for 20 minutes until the chicken is cooked through, the juices run clear and no pink meat remains.

3 In a small bowl, mix the yogurt with the lemon zest and juice; season and set aside. Remove the lid from the pilaf, fluff up the rice with a fork, top woth a few spoonfuls of the yogurt and scatter over the sultanas and dill fronds. Serve the pilaf with the remaining yogurt and lemon wedges to squeeze over.