Pilaf is an ancient Middle Eastern dish. Beautifully separating each grain of rice, some people call it rice’s finest hour. This version uses our lemony coriander paste Chermoula and Preserved Lemons to give a kick of fresh flavour to an old Mediterranean staple. Great for sharing and dinner parties.

Ingredients

2 tbsp Cornicabra Extra Virgin Olive Oil

1 medium onion, thinly sliced

2 small skinless chicken breasts, cut into 3cm chunks

1 Preserved Lemon, finely diced skin only

90g Chermoula

6 strands of Saffron

175g basmati rice, rinsed

Optional fresh coriander, to garnish

 

Ingredients

2 tbsp Cornicabra Extra Virgin Olive Oil

1 medium onion, thinly sliced

2 small skinless chicken breasts, cut into 3cm chunks

1 Preserved Lemon, finely diced skin only

90g Chermoula

6 strands of Saffron

175g basmati rice, rinsed

Optional fresh coriander, to garnish

 

1

Heat the oil in a heavy-based casserole or pan over a medium-high heat, add the onion and fry for 3 minutes (if you have time you can cook the onions for as long as 10 minutes until golden).

2

Increase heat to high, add the chicken and fry for 2 minutes until just starting to colour in places.

3

Stir in the Preserved Lemon, the Chermoula Paste and the rice then pour in 350ml of boiling water, the saffron, and a pinch of salt, and bring to a boil. Stir once, turn the heat to medium, cover with a well fitting lid and cook for 8-9 minutes by which time all the water should have been absorbed and the rice cooked.

4

Fluff the rice up gently with a fork and serve. Garnish with coriander if you like.

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