Ingredients
- 1 tablespoon garlic oil I substituted it with regular olive oil and added 1 teaspoon of crushed garlic
- 4 spring onions thinly sliced
- 12 about 900g/2 lbs. skinless chicken breast fillets cut into pieces about 4cm wide
- 1 teaspoon ground turmeric
- 1 teaspoon dried dill
- 2 ½ cups 9oz basmati rice
- 2 x 400g cans chickpeas rinsed and drained
- 1 L 4 cups hot chicken stock
- Lemon wedges and chopped herbs to serve optional
Instructions
- 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.
Notes
I would say 8 - use the same method if you are halving the recipe (I did and it worked perfectly)
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
