adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Roast chicken, preserved lemon and chickpea pilaf with yoghurt sauce
Roast chicken, preserved lemon and chickpea pilaf with yoghurt sauce
0 Likes
Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Quick and savory Middle Eastern rice and roast chicken dish by Dani Venn.
Ingredients:
  • 1 roast chicken, skin removed, meat shredded
  • 1 can chickpeas, drained and rinsed
  • 125.00 ml pine nuts, toasted
  • 250.00 ml parsley leaves, washed
  • Pinch saffron threads
  • 18.20 gm olive oil
  • 1 onion, finely diced
  • 4 cloves garlic, finely chopped
  • 400.00 gm basmati or long grain rice, washed
  • 100g dried apricots, finely diced
  • 20.00 ml preserved lemon rind, finely diced or zest of 1 lemon, finely grated
  • 2.40 gm salt flakes
  • 1 litre salt-reduced chicken stock
  • 250.00 ml natural yoghurt
  • 2 small cloves garlic, minced
  • 1/2 lemon, juice only, strained
  • 6.00 gm tahini
  • 4.60 gm olive oil
  • Salt flakes, to season
Instructions:
  • Steep saffron threads in 1/4 cup of water for 10 minutes to infuse the liquid with its vibrant flavor and color.
  • Start by heating a large saucepan over medium heat. Add a drizzle of olive oil, then saute diced onion and minced garlic for 5 minutes until fragrant. Mix in rice, dried apricots, a squeeze of lemon juice, and salt flakes. Pour in enough water or salt-reduced chicken stock to cover the rice by 5cms. Cook the rice using the absorption method until perfectly done.
  • Combine yoghurt, garlic, lemon juice, tahini, and olive oil in a bowl. Season with salt, taste the sauce, and adjust ingredients as needed.
  • Once the rice is cooked, let it cool in the saucepan with the lid on for 10 minutes. Transfer the rice from the saucepan to a serving platter. Mix in the chicken, chickpeas, pine nuts, and parsley, keeping some aside for garnish. Drizzle the yogurt sauce over the top and sprinkle with the reserved ingredients. Season to taste and serve warm.

Similar Recipes