Rice pilaf with chicken and almonds


500 g chicken (breast without skin and bones)
1/2 tsp Imereti saffron
1 liter chicken or vegetable broth
3-4 tablespoons vegetable oil
1 large onion
500g basmati rice
juice and zest of 1 lemon
100 g of roasted almonds
2 tablespoons pine nuts (optional)
2 tablespoons finely chopped parsley

For the marinade:
2 tablespoons natural yoghurt
juice of half a lemon
1/4 tsp ground cinnamon
salt and pepper to taste

1. Chicken fillet cut into small pieces.

2. Prepare the marinade: In a bowl, mix the yogurt, lemon juice, cinnamon, salt and pepper. Put the chicken in the marinade, stir and leave for half an hour.

3. Finely chop the onion. In a saucepan warm up 2 tbsp vegetable oil, put the onion and fry, stirring occasionally, about 3-4 minutes.

4. Add the rice and stir. Fry for 1 minute. Add the saffron, lemon zest and juice. Pour the broth, salt to taste.

5. Bring to a boil, cover with a lid, reduce the heat to low and simmer until the rice ready, pouring broth or water if necessary. It takes about 20 minutes.

6. While preparing rice in a pan warm up the other 2 tbsp vegetable oil. With pieces of chicken shake off excess marinade. The 2-3 party fry fillets until cooked and golden brown, about 6-7 minutes per game. Passed on to a plate and cover with foil to keep warm.

7. In the cooked rice add the chicken, nuts and herbs. Mix and warm up about 1-2 minutes. Serve.


Bon Appetit!

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