| Instructions |
| Marinate the chicken in the yoghurt, lemon and cinnamon for about an hour. |
| Soak the saffron threads in the chicken stock. Over medium heat, in large pan with a lid, melt the butter along with 1 tablespoon oil and add the rice, stirring it to coat gently. |
| Pour in the saffron & chicken stock, add the cardamom pods, lemon juice & zest & bring the pan to the boil, then put on the lid & turn down to very low heat for about 10-15 minutes, by which time the rice should have absorbed & the liquid cooked through. |
| While the rice is cooking, shake the excess marinade off the chicken using a sieve. Then fry the meat in a hot pan with the remaining spoonful or so of oil, do in batches if necessary. |
| When the rice is cooked, take it off the heat & fork through the chicken pieces. |
| Toast all the nuts except pistachios, by shaking in an oil free frypan until they begin to colour. Add to the pilaf along with chopped parsley & top with chopped pistachios. |
Source : Nigella Lawson "Forever Summer "
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Recipe
- 500g chicken breast, cut into approx 2 x 1cm pieces
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1 x 200g tub Greek yoghurt
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juice of half a lemon
- ¼ teaspoon ground cinnamon
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½ teaspoon saffron threads
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1 litre chicken stock
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15g unsalted butter
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2-3 tablespoons groundnut oil
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500g basmati rice
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3-4 cardamom pods, bruised
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juice and zest of 1 lemon
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50g cashew nuts
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50g flaked almonds
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25g pine nuts
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3-4 tablespoons shelled pistachio nuts
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small bunch fresh parsley, chopped
SERVES : 6
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