Pilaf with chicken, chickpeas and raisins
6 servings
60 minutes
Pilaf with chicken, chickpeas, and raisins is a vibrant dish of Arab cuisine that harmoniously combines rich spicy aromas and a soft, slightly sweet taste. Historically, pilaf is considered one of the oldest Eastern dishes that spread across the world through trade routes and culinary traditions of different peoples. In this version, chickpeas, raisins, and barberry add a special note, creating an amazing balance between sweetness and spiciness. Chicken makes the pilaf more tender and light, while cumin and cilantro emphasize the Eastern spice. This dish is perfect for both everyday family dinners and festive gatherings.
1
Mix rice and peas, rinse well in running water, and place in a container with cold water. The water should cover the contents about 3 cm above. Add salt. Add 2 tablespoons of vegetable oil. Cook on low heat until all the liquid is absorbed.
- Rice: 2 glasss
- Chickpeas: 100 g
- Salt: 1 teaspoon
- Vegetable oil: 100 ml
2
In a large pan, sauté onion, carrot (chopped large), and chicken (cubed medium) in vegetable oil with salt and pepper.
- Onion: 2 heads
- Carrot: 4 pieces
- Chicken breast fillet: 500 g
- Salt: 1 teaspoon
- Ground black pepper: pinch
3
Mix the contents of both containers, add peeled garlic cloves (can be halved), barberry, cumin, and rinsed raisins.
- Garlic: 1 head
- Dried barberries: 20 g
- Cumin (zira): 1 teaspoon
- Raisins: 100 g
4
Let the rice and vegetables with meat 'steep' on low heat.
5
Add finely chopped cilantro 5 minutes before it's ready.
- Cilantro: 1 bunch
