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Moroccan Chicken Pilaf

north african flavored rice cooked with chicken. from the essential rice cookbook. you will need a casserole dish that can be used on the stove top as well as in the oven. a dutch oven works perfectly. a large, deep cast iron or cast aluminum skillet would also work provided it is entirely metal (no plastic handles) and you have a lid (again, no plastic). if you do not have stove-top safe casserole dish, you may use a frying pan for steps 3-6. in step 6, omit the chicken. in step 7, transfer to a large kettle. in step 8, transfer to a regular casserole dish, place the chicken on top of the rice, then proceed as directed.

complex14 ingredients17 preparation steps
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Ingredients

  • saffron thread
  • hot water
  • chicken stock
  • olive oil
  • chicken thighs
  • red onion
  • green bell pepper
  • red bell pepper
  • garlic cloves
  • crushed red pepper flakes
  • ground cumin
  • ground coriander
  • basmati rice
  • kalamata olive

Preparation

  1. 1heat oven to 350f
  2. 2put the saffron in a small bowl with 1 tbsp hot water
  3. 3allow to soak for at least 10 minutes
  4. 4while saffron is soaking , using as little olive oil as possible , brown the chicken 2 minutes per side in appropriate casserole dish
  5. 5remove chicken and set aside
  6. 6add onion and peppers to casserole dish and cook 4 minutes , stirring regularly
  7. 7add more olive oil if required
  8. 8add the garlic , red pepper flakes , cumin , and coriander
  9. 9cook for 30 seconds
  10. 10remove from heat
  11. 11add rice and stir to coat each grain in a thin layer of oil
  12. 12place chicken on top of rice
  13. 13combine saffron liquid and chicken stock and stir
  14. 14pour the combined liquid over chicken and rice , return to heat , and bring to a boil
  15. 15place lid on casserole dish and bake 50 minutes
  16. 16remove from oven and let stand several minutes with the lid on
  17. 17stir in olives and serve