Persian Chicken Pilaf RecipeIngredients:
2-3 tablespoons vegetable oil
700 g / 1 1 / 2 lb Boneless, Skinless chicken parts (breast and thigh), 2.5 cm / 1 inch cut pieces
2 medium onions, peeled and diced
1 teaspoon ground cumin
200 g / 7 oz long-grain white rice
1 tablespoon tomato paste
1 teaspoon saffron threads
salt and freshly ground black pepper
100 ml / 3 1 / 2 ounce pomegranate juice
Chicken broth 900 ml / 1 1 / 2 pints
125 / 4 ounces dried apricots or prunes in half, ready meals
2 tablespoons raisins
2 tablespoons fresh mint or parsley
pomegranate seeds, to garnish (optional)
Method:1. Large, medium-high heat in a heavy-based saucepan, heat the oil. , In the groups, chunks of chicken and cook until lightly browned. Return all brown chicken in a pot.
2. Add onion to skillet, medium heat and reduce until the onions soften, stirring frequently, cook for 3-5 minutes. Add cumin and rice and the rice just for karıştırın.Pirinç, about 2 minutes until golden and translucent pişirin.Domates puree and saffron strands and stir, then season with salt and pepper to taste.
3. Add the pomegranate juice and stock and cook, stirring once or twice getirmek.Kayısı or add prunes and raisins and stir gently. Reduce heat to low and chicken and rice and cook for 30 minutes until tender and liquid is absorbed.
4. Turn into a shallow dish and sprinkle with chopped mint or parsley. Serve immediately use, decorated with pomegranate seeds.
