This pilaf is one of my all-time favourites. I love the fresh herbs and burst of freshness from the pomegranate. It’s a great way of using up any fresh herbs you may have in the fridge, but I recommend using a mix of fresh parsley and mint which pairs perfectly with the zest of the lemon.
Serves: 2
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Servings
2
Prep time
Cook time
Recipe
Ingredients
- 1 tbsp olive oil
- 1 brown onion, finely chopped
- 2 cloves garlic, finely chopped
- 4 chicken thighs, diced
- 175g basmati rice
- Zest 1 lemon
- ½ tsp ground cinnamon
- ½ tsp ground cumin
- 375mL chicken stock
- 1 bunch flat-leaf parsley &mint, chopped
- 1 pomegranate, seeded
- Lemon to serve
Method
- Heat olive oil in large saucepan over medium heat. Add onion and cook for a few mins until translucent. Add garlic and cook until aromatic. Add chicken and cook for 5 mins until golden.
- Add rice to pan and stir to coat. Add lemon zest, cinnamon and cumin.
- Stir in chicken stock and bring to boil. Cover pan and reduce heat.
- Cook for 15 mins covered until all liquid is absorbed. Remove from heat and rest for another 10 mins with lid on. Toss with fresh herbs and pomegranate and serve immediately.
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