|Photo: Lebanese chicken pilaf recipe|
The kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lebanese chicken pilaf Recipe. Enjoy the good taste of Arabic Food and learn how to make Lebanese chicken pilaf.
Finish off the week with some fantastically fragrant Middle-Eastern fare. This dish surprises with zesty lemon, punchy spices and sweet currants.
625ml (2 1/2 cups) boiling water
2 Massel chicken stock cubes
60ml (1/4 cup) olive oil
2 brown onions, halved, thinly sliced
250g (1 1/4 cups) long-grain rice
60g (1/4 cup) red lentils
2 tsp ground cumin
1/2 tsp ground cinnamon
1 lemon, zested
500g chicken thigh fillets, trimmed, cut crossways into thirds
2 tbs currants
1 cup fresh continental parsley leaves
Combine water and stock cubes in a heatproof jug. Stir until cubes dissolve.
Heat 2 tbs of the oil in a saucepan over medium-high heat. Cook the onion, covered, stirring often, for 3 minutes or until soft. Uncover. Stir for 4 minutes or until the onion starts to brown. Stir in rice, lentils, half the cumin, half the cinnamon and half the lemon zest for 1 minute or until aromatic. Add 560ml (21/4 cups) of the stock. Bring to boil. Cover. Reduce heat to low. Cook for 12 minutes. Set aside, covered, for 8-10 minutes. Use a fork to separate the grains.
Meanwhile, combine chicken and remaining cinnamon and cumin in a bowl. Season. Heat remaining oil in a frying pan over medium-high heat. Cook chicken for 3 minutes each side or until golden. Stir in the currants and remaining stock. Reduce heat to low. Cover and cook for 5-7 minutes or until chicken is cooked through.
Divide the rice mixture and chicken among bowls. Top with parsley and remaining lemon zest.
Australian Good Taste – May 2013 , Page 34
Recipe by Cynthia Black
Photography by Al Richardson