Moroccan Chickpea And Basmati Rice Chicken Pilaf Recipe

Cooking Directions

• STEP 1.In a large pot, heat oil over medium heat and sauté onions until golden brown.
• STEP 2.Add chicken pieces and cook until browned on all sides.
• STEP 3.Stir in garlic, ginger, and spices, and cook for another minute.
• STEP 4.Add basmati rice, chickpeas, raisins, and chicken broth to the pot.
• STEP 5.Bring to a boil, then reduce heat, cover, and simmer for about 20 minutes or until the rice is cooked and the liquid is absorbed.
• STEP 6.Fluff the rice with a fork and stir in chopped cilantro and toasted almonds.
• STEP 7.Serve the pilaf hot, garnished with additional cilantro and almonds if desired.

Cooking Tips

• Toasting the almonds before adding them to the pilaf enhances their flavor and adds a nice crunch.
• You can substitute the chicken with boneless skinless chicken thighs or even lamb for a different variation.
• For a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the pilaf in the microwave or on the stovetop, adding a splash of water or broth to prevent it from drying out.
• Serve the pilaf as a main dish with a side of yogurt or a fresh salad for a complete meal.