I had a fantastic time in South America but one thing I did miss about home was cooking. I know, some people might think I’m crazy. Don’t get me wrong, having other people cook for you is great but I like to get in the kitchen. I love finding recipes and testing them out and it was that that I missed. As soon as I got home it was straight to my recipe clippings book and back to the stove.
The first recipe I made when I got home was chicken and chickpea pilaf. This dish comes together so quickly, you really just throw it all in, put on the lid and wait a little while. It can even be served straight out of the pan in the middle of the table. This version uses turmeric and dill with shallots and garlic for flavouring but I think it could be mixed up with all sorts of flavours. I’m going to try an Indian version next time.
Start by heating the oil in the pan. I’ll just have you note those are fresh shallots from my garden (I missed it too!). Cook them for a couple of minutes. The recipe specifies using garlic oil. I don’t have any so I just used olive oil and added some crushed garlic to it.
Add the chicken to the pan and spread it out so that each piece is touching the bottom.
Cook the chicken until it is browned.
It took me so long to figure out what the ‘black stuff’ in the photo was but it’s the dried dill. There was a storm rolling in as I was cooking and I was trying desperately to get it made before all my light disappeared.
Add the dill and turmeric to the pan and stir it through until the chicken is coated.
Add the rice to the pan and stir it through.
Add the hot stock and the chickpeas and give it another stir. Make sure that the chicken is still in one layer. Bring the pot to a simmer and then put the lid on. Cook it for 20 minutes or until the chicken is cooked through and all the stock has been absorbed.
Leave it to rest for 5 minutes.
Serve it with some fresh greens and chopped herbs. I used chives and parsley because that’s what I had in the garden. Enjoy!
What about you? Do you miss cooking when you’re away?
- 1 tbsp garlic oil (I substituted it with regular olive oil and added 1 tsp of crushed garlic)
- 4 spring onions, thinly sliced
- 12 (about 900g/2 lbs.) skinless chicken breast fillets cut into pieces about 4cm wide
- 1 tsp ground turmeric
- 1 tsp dried dill
- 2 1/2 cups (9oz) basmati rice
- 2 x 400g cans chickpeas, rinsed and drained
- 1L (4 cups) hot chicken stock
- Lemon wedges and chopped herbs to serve (optional)
- Heat the oil in a large pan that has a lid.
- Add the shallots and cook them for 2 minutes.
- Add the chicken and cook until it is browned all over.
- Stir the spices into the pan until the chicken is coated.
- Add the rice and stir it through too.
- Now add the chickpeas and stock and stir the pot. Make sure the chicken is all in one layer and then bring the pot to a simmer.
- Put the lid on and cook it for 20 minutes or until the chicken is cooked through and all the liquid has been absorbed.
- Leave it to rest for 5 minutes and then sprinkle with chopped herbs to serve.
I would say 8 - use the same method if you are halving the recipe (I did and it worked perfectly)
Need dinner ideas & can't get to the shops?
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