Spicy Mediterranean Chicken Pilaf
Servings 4
Ingredients
Chicken pilaf
- ¼ teaspoon saffron
- 1 tablespoon warm water
- 2 tablespoons olive oil
- 1 pound chicken thighs cut into bite-size pieces
- 1 cup sliced shallots
- 2 serrano chilies sliced
- 6 garlic cloves minced
- 2 tablespoons tomato paste
- 1 tablespoon cumin ground
- 2 teaspoons smoked paprika
- 1 teaspoon coriander ground
- 1 teaspoon turmeric
- 1 cup basmati rice
- ½ cup white wine
- 2 cups chicken stock
- 1 cinnamon stick
- 1 teaspoon salt
- ½ teaspoon black pepper
Toppings
- ¼ cup labne
- ¼ cup toasted sliced almonds
- ¼ cup chopped cilantro
- ¼ cup chopped mint
Instructions
- Steep saffron in 1 tablespoon warm water in a small bowl for 10 minutes.
- Season chicken with salt and pepper on both sides. Heat 2 tablespoons oil in a large pan or Dutch oven over medium-high heat. Sear chicken until browned on both sides. Remove and set aside.
- Add shallots, serrano, and garlic, and saute until softened, about 3-4 minutes. Add tomato paste, cumin, paprika, coriander, and turmeric, and cook until tomato paste is caramelized, about 2 minutes. Add saffron with water, and rice, stirring to combine.
- Add wine to the pan and bring it to a boil. Continue to simmer until almost all of the liquid has evaporated. Add back chicken along with chicken stock, cinnamon stick, salt, and pepper, and bring to a boil. Cover the pan, reduce heat to low, and continue to cook for 15-20 minutes or until rice is tender.
- Remove cinnamon stick from the rice and fluff rice with a fork. Place dollops of labne on top and sprinkle toasted almonds, cilantro, and mint. Serve immediately.
