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Pomegranate chicken & pistachio pilaf
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by Georgina Hayden
2 x 500ml packs Cooks’ Ingredients Chicken Stock
Good pinch of saffron
2 tbsp olive oil, plus extra for drizzling
20g unsalted butter
4 cloves garlic, finely chopped
1 bunch salad onions, trimmed and sliced into 1cm rounds
25g pack coriander, stalks finely chopped
2 cinnamon sticks
1 tsp cumin seeds
375g basmati rice
½ x 20g pack dill, finely chopped
6 chicken thighs (about 775g)
3 tbsp pomegranate molasses
40g pistachio kernels, chopped
1. Preheat the oven to 200°C, gas mark 6. Heat the chicken stock in a pan until hot, then add the saffron, stir and leave to one side.
2. Meanwhile, place a large frying pan over a medium heat, pour in the olive oil and add the butter. Sauté the chopped garlic, sliced salad onions and chopped coriander stalks for 5 minutes, or until softened, then add the cinnamon sticks and cumin seeds. Fry for a further minute then stir in the rice, season generously and stir until all the grains of rice are coated.
3. Spoon the mixture into a large roasting tray, roughly chop the coriander leaves and stir ½ of them through along with ½ the dill and the saffron-infused stock. Place the chicken thighs in a large mixing bowl, drizzle with a little olive oil and season well. Massage in and then place the thighs on top of the rice, skin-side up. They will sink slightly but that is OK. Pop the tray in the oven and roast for 40 minutes.
4. After 40 minutes, drizzle the chicken skin with the pomegranate molasses then return to the oven for a further 10-15 minutes, until the skin is golden and sticky, and the chicken is thoroughly cooked, the juices run clear and there is no pink meat. Scatter with the remaining chopped herbs and the pistachios to serve.
This recipe was first published in Thu Jan 13 13:29:05 GMT 2022.