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saffron chicken pilaf

Saffron Scented Chicken Pilaf

Chicken is marinated in yogurt, lemon and cinnamon and then grilled or pan seared.  Onions are sautéed and then rice is added as well as stock, saffron, cardamom pods and cloves.  They all get combined with toasted nuts, green raisins and dried cherries.  Add a good handful of parsley and mint, and you have a meal fit for royalty!

Course Main Course
Cuisine Middle Eastern
Prep Time 1 hour 10 minutes
Cook Time 20 minutes
Total Time 1 hour 30 minutes
Servings 4

Ingredients

  • 20 oz chicken breast cut into 1 inch cubes (approximate)
  • 3/4 cup whole Greek yogurt
  • juice of half a lemon
  • 1/4 tsp ground cinnamon
  • 1/2 tsp saffron threads
  • 2 cups chicken stock you can use my Faux Chicken Bouillon Powder here!
  • 1 medium yellow onion sliced thinly from top to tail
  • 1 tbsp butter
  • 2-3 tbsp olive oil
  • 1 cup plus 2 tbsp basmati rice rinsed
  • 4 cardamom pods bruised
  • 4 whole cloves
  • 1 lemon zested and juiced
  • 3 tbsp cashew nuts
  • 3 tbsp slivered almonds
  • 2 tbsp pine nuts
  • 3 tbsp slivered or crushed pistachio nuts
  • 3 tbsp green raisins
  • 3 tbsp chopped dried cherries or cranberries
  • large handful of parsley chopped
  • large handful of mint chopped

Instructions

  1. Marinate the chicken pieces in the yogurt, lemon juice and cinnamon for at least 1 hour.
  2. Soak the saffron threads in the chicken stock.
  3. Over medium heat warm the butter in a medium stock pot. Add the onion slices and sauté until golden brown, about 10 minutes.
  4. Add 1 tbsp of the olive oil. Add the rice and stir to coat until the grains are glossy.
  5. Pour in the stock and saffron, the cardamom pods and cloves, lemon juice and zest.
  6. Bring to a boil and then immediately clamp a lid onto the pot. Reduce the heat to as low as it will go.

  7. Cook like this for about 20 minutes. The rice should have absorbed all the liquid, and be cooked through. If the rice isn't tender let it cook a bit longer. Once the main liquid is absorbed and the rice is tender, remove the lid, place a towel over the pot and return the lid back over the towel. The towel will absorb any extra steam etc. Remove from the heat.

  8. Meanwhile, take a large sauté pan and heat the remaining oil over medium high heat.
  9. Remove all the excess yogurt from each piece of chicken. Cook the chicken in batches till golden brown.
  10. When the rice is cooked, fluff with a fork, and then add the chicken pieces to the pot. Fold the chicken into the rice gently.
  11. In a clean cast iron or heavy bottom pan, toast the cashews, almonds and pine nuts over medium heat, till fragrant and starting to colour. Add these to the pilaf.
  12. Add half of the raisins, cherries, parsley and mint and toss gently.
  13. Plate the pilaf and then sprinkle with the remaining raisins, cherries, parsley and mint.

Recipe Notes

Try adding hard boiled eggs at the end, it works! You can also replace the chicken with grilled shrimp or lamb. This can be served at room temperature as a great main salad. In fact serve it over baby arugula or kale for a substantial, healthy salad!