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Nigella Lawson
Saffron-Scented Chicken Pilaf
Nigella Lucy Lawson (born 6 January 1960) is an English journalist, cookery writer, and television presenter. She wrote a restaurant column for the Spectator before becoming deputy literary editor of the Sunday Times in 1986....more.

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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 "




Recipe

- 500g chicken breast, cut into approx 2 x 1cm pieces
- 1 x 200g tub Greek yoghurt
- juice of half a lemon
- ¼ teaspoon ground cinnamon
- ½ teaspoon saffron threads
- 1 litre chicken stock
- 15g unsalted butter
- 2-3 tablespoons groundnut oil
- 500g basmati rice
- 3-4 cardamom pods, bruised
- juice and zest of 1 lemon
- 50g cashew nuts
- 50g flaked almonds
- 25g pine nuts
- 3-4 tablespoons shelled pistachio nuts
- small bunch fresh parsley, chopped

SERVES : 6

   
   

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