The chicken is first sautéed till golden brown and infused with a delicious base in order to make Coriander Chicken Pilaf. The dish's fragrant base is enhanced by the addition of minced garlic and finely diced onions. The main attraction, ground coriander, adds a unique, zesty taste that lifts the whole dish.
INGREDIENTS:
- 1 cup basmati rice
- 1 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 1 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 2 cups chicken broth
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped (for garnish)
- Lemon wedges (for serving)
- 2 cloves garlic, minced
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
METHOD
- Heat two tablespoons of vegetable oil in a big skillet over medium heat.
- Add the minced garlic and finely diced onion, and sauté until the onions become translucent.
- Add the skinless, boneless chicken thighs in bite-sized pieces and brown them all over.
- Add the ground coriander, ground cumin, turmeric, and cinnamon; mix until the chicken and aromatics are well coated with the spices.
- Add 1 cup of the rinsed basmati rice to the skillet and mix to fully incorporate the fragrant mixture.
- After adding two cups of chicken broth and seasoning to taste, bring the mixture to a boil.
- After the rice starts to boil, lower the heat to a simmer, cover the skillet, and cook for 15 to 20 minutes, or until the rice is soft and the liquid has been absorbed.
- Using a fork, fluff the pilaf and sprinkle 1/4 cup of finely chopped cilantro on top.
- Serve hot, with wedges of lemon on the side for a zesty finishing touch.