Youth day is one of my favourite public holidays, simply because it is almost in the middle of winter! A break in the middle of an icy Winter is always great, especially when it is on a Monday and we benefit by having a long weekend. Do you know what is better than a long weekend? A four-day week!
I spent this weekend mostly indoors, cooking and baking. I cooked stews, slowly, and made delicious desserts. My family have definitely picked up some weight over the weekend, but it is okay! We enjoyed the food, being together and having fun.
A pilaf is sometimes a simple dish, made simply of rice cooked in stock. It can also be flavoured with some spices or it can be a wonderful one-pot dish with vegetables and/or meat.
This chicken pilaf is delicately spiced and so irresistible; you would want to make it every day of the week. Make sure that you do not overcook the pilaf; the rice should be firm; not mushy and not clinging together. Serve immediately after adding the roasted almonds to ensure that they remain crunchy.
- 30ml olive oil
- 30ml butter
- 8 chicken pieces
- 1 onion, chopped
- 1 crushed clove of garlic
- Seeds of 8 cardamom pods
- 4 cloves
- 2 bay leaves
- 10ml cinnamon powder
- 250ml jasmine or basmati rice
- 500ml hot chicken stock
- a few strands of saffron (8 to 12)
- 125ml sultanas
- 125ml almond flakes
- fresh coriander leaves
- Heat the olive oil and butter in a large saucepan and brown the chicken pieces on all sides. Remove the chicken from the saucepan.
- Add the onions and sauté until soft and brown.
- Add the garlic, cardamom, cloves, bay leaves, cinnamon and rice. Fry for 2 to 3 minutes, stirring continuously.
- Return the chicken to the pan with the chicken stock and saffron. Reduce the heat and simmer slowly for 50 minutes or until the rice and chicken is cooked.
- Roast the almonds in a pan until browned making sure that it does not burn. Add the sultanas to the pilaf with the roasted almonds.
- Garnish the pilaf with fresh coriander leaves and serve.