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Chicken and dried apricot pilaff
Serves 4 Starters and mains
Ingredients
- 2tbsp olive oil
- 8 chicken thighs, skin-on
- 1 onion, chopped
- 2 garlic cloves, crushed
- 4cm piece fresh ginger, peeled and grated
- 3tsp ras el hanout
- 400g basmati rice
- 750ml chicken stock
- 1tsp honey
- zest 1 orange
- 1tbsp sherry vinegar
- 100g pistachios, chopped
- 200g dried apricots, chopped
- 2 handfuls fresh coriander
To serve
- date relish (see recipe, below)
- broad bean and pomegranate salad (see recipe, below)
- yoghurt
Date relish
- 200g dried medjool dates, pits removed, chopped
- juice 1 lemon
- 2tbsp flat-leaf parsley, chopped
- 2-3tbsp extra virgin olive oil
Broad bean and pomegranate salad
- 200g broad beans, shelled and blanched
- seeds 1⁄2 pomegranate
- juice 1⁄2 orange
- 1tsp sherry vinegar
- 2-3tbsp extra virgin olive oil
- coriander leaves, to serve
Method
Heat the oil in a large pan (ideally
a deep cast-iron frying pan), sear
the chicken for 1-2 minutes on
each side and remove from the
pan. Add a bit more oil if needed
and cook the onion, stirring occasionally, with a pinch of sea
salt until soft and translucent. Add
the garlic and ginger and cook
for 1-2 minutes. Add the ras el
hanout and cook until fragrant.
Stir in the rice, return the chicken
to the pan and pour over the
stock. Stir in the honey, orange
zest and sherry vinegar. Bring to
the boil, cover the pan, turn down
to a simmer and cook for around
40 minutes until the stock has
been absorbed and the rice is cooked. Stir in the pistachios,
dried apricots and coriander.
Serve with date relish, broad
bean and pomegranate salad
and yoghurt on the side.
Date relish
Combine all the ingredients in a bowl. Season with sea salt and ground black pepper. Serve as a condiment.
Broad bean and pomegranate salad
Refresh the broad beans in cold
water. Gently combine with the
pomegranate seeds, orange juice,
sherry vinegar and extra virgin olive
oil. Season with sea salt and
ground black pepper and scatter
with coriander leaves.
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