SAFFRON-SCENTED CHICKEN PILAF

SAFFRON-SCENTED CHICKEN PILAF image

Yield 6 servings

Number Of Ingredients 16

18 oz chicken breast, cut into 1" X 1/2" pieces
3/4 cup plus 2 Tbsp whole-milk yogurt
juice of half a lemon
1/4 tsp ground cinnamon
1/2 tsp saffron threads
1 generous quart chicken stock
1 Tbsp unsalted butter
2-3 Tbsp peanut oil
2 1/4 cups basmati rice
3-4 cardamom pods, bruised
juice and zest of 1 lemon
scant 1/4 cup cashew nuts
scant 1/4 cup slivered almonds
2 Tbsp pine nuts
3-4 Tbsp pistachio nuts, shelled and chopped
small bunch fresh parsley, chopped

Steps:

1. Marinate the chicken pieces in the yogurt, juice of half a lemon and cinnamon for about an hour. Soak the saffron threads in the chicken stock. 2. Over medium heat, in a large pan with a lid, melt the butter and 1 Tbsp oil. Add the rice, stirring it to coat. Pour in the saffron and chicken stock, add the cardamom, remaining lemon juice and zest. Bring the pan to a boil, then turn heat down to low, cover and simmer for 10-15 minutes until the rice has absorbed the liquid and cooked through. 3. While the rice is cooking, shake the excess marinade off the chicken. Then fry chicken in batches in a hot pan with the remaining oil so it colors. 4. Toast the cashews, almonds and pine nuts in a dry pan over medium heat. 5. In serving bowl, combine the rice, chicken, toasted nuts and parsley. Sprinkle with pistachios.