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Chicken Pilaf

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Adjust Servings:
3 pcs Chicken legs
1/2 tsp Ras el hanout optionally, or salt and black ground pepper
2 tbsp Sunflower oil
1 large Onion
1 and 1/2 cup Basmati rice
2 cup Chicken stock
1/2 tsp Chili flakes
1 stick Cinnamon
2 pcs Star anis
1/2 tsp Turmeric powder
1/4 tsp Coriander seeds
1/4 tsp Caraway seeds
1/2 tsp Raisins
2 strips Orange peel dried or fresh
1/2 tbsp Barberry dried optionally
1 tsp Salt
1 Bay leaf
handful Coriander leaves

Chicken Pilaf

  • 1 h 20 min
  • Serves 6
  • Medium




It’s getting colder and it’s natural that you are craving for something warm, cozy and homey. Chicken pilaf is a wonderful food for any season.

This recipe uses a gorgeous mix of spices and makes very fragrant and Oriental-like chicken and rice.

The dish is in fact noble with fluffy rice, golden raisins and tender chicken. The pilaf is topped with incredibly crunchy toasted pine nuts and almond flakes. The freshness of coriander leaves highlights the warm taste of the pilaf…Mmm…Magnificent!

Chicken pilaf is good for a regular dinner and a special occasion as well!

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marinate chicken (optionally)

Separate chicken quarters into drumsticks and thighs. Now you have 3 thighs and 3 drumsticks. Rub the chicken pieces with ras el hanout or a mix of salt and black ground pepper. Cover and refrigerate for 4 hours, or better overnight.


Preheat the oven to 175C.

20 min

cook chicken

Heat some oil in an oven-safe pot over moderate/high heat. Add the chicken pieces and cook until half-cooked and golden on both sides. Transfer to a plate.

15 min

cook rice

Finely dice the onion and add to the pot. Cook, stirring constantly, over medium heat until transparent and golden. Add the rice and keep cooking, constantly stirring. The rice will get translucent at edges. Add the spices (turmeric powder, chili flakes, cinnamon, star anise, cumin and coriander seeds, orange zest) and keep cooking for a few minutes.

20 min

cook in oven

Add a bay leaf, dried barberry, raisins, and salt, stir together. Add the stock and stir. Add the chicken pieces so that they are fully covered with the rice and stock. Bring to a boil and then remove from the heat. Cover with a lid and transfer to the oven. Cook for about 20 min at 175C.

5 min

toast nuts

Meanwhile, toast the pine nuts and almond until golden. Transfer to a plate to cool down.

20 min

let rest and serve

All the liquid should be absorbed and the rice should become soft. If the pilaf’s done, let rest covered for 20 min before serving. Sprinkle with the nuts and coriander leaves to serve.

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