Cook at home

Chicken and Chickpea Basmati Pilaf

Spiced basmati rice cooked with chicken thigh, chickpeas, cumin and cinnamon.

Ingredients

• 1 lb chicken thigh, boneless, cut into chunks
• 2 tbsp olive oil
• 1 cup onion, diced
• 3 clove garlic, minced
• 1 1/2 tsp cumin
• 1 tsp turmeric
• 1/2 tsp cinnamon
• 1 1/4 cup basmati rice, rinsed
• 1 can chickpeas, drained
• 2 1/4 cup chicken broth
• 3/4 tsp salt
• 2 tbsp fresh parsley, chopped

Steps

1. Heat the oil in a large lidded skillet over medium-high heat and brown the chicken 5 minutes. Remove it.
2. Cook the onion 5 minutes in the same pan, then add the garlic, cumin, turmeric and cinnamon for 1 minute.
3. Stir in the rice, chickpeas, broth, salt and the chicken. Bring to a boil, cover and cook on low for 18 minutes.
4. Check that the chicken reaches 165 F (74 C), rest covered 5 minutes, fluff and top with parsley.