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Lebanese chicken pilaf
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Prep Time:
30 minutes
Cook Time:
Total Time:
30 minutes
End the week with aromatic Middle Eastern dish featuring zesty lemon, bold spices, and sweet currants for a delightful experience.
Ingredients:
  • 625ml (2 1/2 cups) boiling water
  • 2 chicken style stock cubes
  • 60ml (1/4 cup) olive oil
  • 2 brown onions, halved, thinly sliced
  • 250g (1 1/4 cups) white long-grain rice
  • 60g (1/4 cup) red lentils
  • 5.00 gm ground cumin
  • 1.25 gm ground cinnamon
  • 1 lemon, zested
  • 500g chicken thigh fillets, trimmed, cut crossways into thirds
  • 40.00 ml currants
  • 250.00 ml fresh continental parsley leaves
Instructions:
  • In a heatproof jug, mix water and stock cubes until fully dissolved.
  • In a saucepan over medium-high heat, heat 2 tablespoons of oil. Cook the onion covered, stirring often, for 3 minutes until soft. Uncover and stir for 4 minutes until the onion starts to brown. Add rice, lentils, half the cumin, half the cinnamon, and half the lemon zest. Stir for 1 minute until aromatic. Pour in 560ml (2 1/4 cups) of stock, bring to a boil, then cover and simmer on low for 12 minutes. Remove from heat and let it sit covered for 8-10 minutes. Fluff the grains with a fork before serving.
  • In a bowl, mix chicken with the rest of the cinnamon and cumin, then season. In a frying pan over medium-high heat, heat the remaining oil. Sear the chicken for 3 minutes per side until golden. Add currants and the remaining stock, then reduce heat to low. Cover and simmer for 5-7 minutes until chicken is cooked through.
  • Spoon the rice mixture and chicken into individual bowls. Garnish with parsley and the rest of the lemon zest.

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