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    You are in: Home / Recipes / Chicken and Chickpea Pilaf Recipe
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    Chicken and Chickpea Pilaf

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    25 mins

    35 mins

    gailanng's Note:

    Recipe adapted from The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World.

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    Units: US | Metric


    1. 1
      Crumble saffron threads into a small bowl, add 2 tbsp boiling water and set aside for at least 10 minutes.
    2. 2
      Meanwhile, heat 1 tablespoon oil in a large saucepan over medium heat. Season chicken with salt and pepper and sprinkle with the coriander and cumin. Cook the chicken in batches, stirring often, for 3 minutes. Transfer to a plate. Add the remaining oil to the saucepan. Add the onion, red pepper and garlic and cook, stirring often, about 5 minutes, until softened.
    3. 3
      Stir in the rice. Return the chicken to the saucepan and stir in the broth, along with the saffron and its liquid, 1/2 tsp salt and the bay leaves. Bring to a boil over high heat. Reduce heat to low and cover. Simmer for 15 minutes.
    4. 4
      Rinse and drain the chickpeas, then stir in along with the raisins and cook about 5 minutes or until the rice is tender. Remove from heat and let stand, covered, for 5 minutes. Transfer to a warm serving platter and serve hot, sprinkled with almonds and parsley.

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    Nutritional Facts for Chicken and Chickpea Pilaf

    Serving Size: 1 (516 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 687.5
    Calories from Fat 184
    Total Fat 20.4 g
    Saturated Fat 2.9 g
    Cholesterol 85.9 mg
    Sodium 1174.0 mg
    Total Carbohydrate 89.1 g
    Dietary Fiber 9.2 g
    Sugars 10.6 g
    Protein 37.0 g

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