Name: Chicken pilaf
Cook time: 95 min
Total time: 95 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1.5 kilogram (3 pounds) chicken pieces; 1 brown onion (200g), sliced thinly; 4 clove garlic, sliced thinly; 2 teaspoon rigani; 1 tablespoon fresh thyme leaves; 800 gram (1½ pounds) canned whole tomatoes; 1 1/2 cup (375ml) chicken stock; 1 1/2 cup (300g) white long-grain rice; 1/4 cup coarsely chopped fresh flat-leaf parsley

Chicken pilaf

This chicken pilaf is a hearty and aromatic winter warming meal. The taste and smell of the dish will have everyone rushing to the dinner table and asking for seconds.

Serves 4

Cook

1H 35M

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Ingredients

2 tablespoon olive oil

1.5 kilogram (3 pounds) chicken pieces

1 brown onion (200g), sliced thinly

4 clove garlic, sliced thinly

2 teaspoon rigani

1 tablespoon fresh thyme leaves

800 gram (1½ pounds) canned whole tomatoes

1 1/2 cup (375ml) chicken stock

1 1/2 cup (300g) white long-grain rice

1/4 cup coarsely chopped fresh flat-leaf parsley

Method

1.Heat oil in large saucepan; cook chicken, in batches, until browned. Remove from pan.

2.Cook onion and garlic in same pan, stirring, until onion softens. Add rigani, thyme, undrained tomatoes and stock; bring to the boil. Return chicken to pan; season with salt and pepper. Cook, covered, over low heat, about 1 hour.

3.Remove chicken from pan; cover to keep warm. Stir rice into pan; cook, covered tightly, over low heat, without stirring, 15 minutes. Remove from heat; stand, covered, 5 minutes. Stir in half the parsley. Season to taste.

4.Divide rice mixture among serving plates; top with chicken and remaining parsley.

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