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Curtis Stone's chicken rice pilaf with chickpeas and brown butter
Curtis Stone's chicken rice pilaf with chickpeas and brown butter
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Try a delectable dish of Curtis Stone's chicken pilaf with crispy chickpeas and brown butter sauce.
Ingredients:
  • 4 Australian Chicken Thigh Cutlets, fat trimmed
  • 1.25 gm ground paprika
  • 300g white rice
  • 1 garlic clove, finely chopped
  • 625ml chicken stock
  • 45g unsalted butter
  • 40.00 ml chopped fresh coriander
Instructions:
  • Preheat oven to 190C (170C fan-forced). Season chicken with salt, pepper, and paprika. Heat oil in a large ovenproof frying pan over medium-high heat. Add chicken, skin-side down, and cook for about 6 mins until golden and crisp. Flip chicken and cook for another 3 mins until fully cooked. Transfer to a plate.
  • Toast rice in the frying pan for 8 minutes. Stir often. Cook onion and garlic for 2 minutes. Pour in stock, season with salt and pepper, then bring to a boil. Place chicken on top of rice. Cover and bake for 15-20 minutes until stock is absorbed. Uncover and bake an additional 10 minutes until rice is crispy on top.
  • In a separate large frying pan over medium heat, melt butter until it browns. Stir in chickpeas and cook for 8 minutes until heated through.
  • Ladle the chickpeas and butter generously over the fluffy rice and sprinkle with fragrant coriander leaves.

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