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Middle Eastern Chicken Pilaf

by Dawn T in Rouxbe Recipes

Chicken, rice and exotic spices, such as Aleppo pepper, star anise and turmeric, come together perfectly in this easy, inexpensive and highly-flavorful, one-pot meal.

  • Serves: 3 to 4
  • Active Time: 15 mins
  • Total Time: 40 mins
  • Comments: 4
  • Views: 4676
  • Success 97%
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Step 1: Browning the Chicken

Browning the Chicken

If desired, rub the chicken with the ras el hanout and let marinate for an hour or two (or even overnight) in the refrigerator.

To cook the chicken, first preheat the oven to 350°F (175° C). Next, heat a large, oven-proof pot (with a lid) over medium-high heat.

Once hot, add the oil, followed by the chicken. Brown the chicken on all sides. Cook it until it is almost done and then transfer it to a plate.

  • 6 chicken drumsticks (or thighs)
  • 1/2 tsp ras el hanout* (optional)
  • 1 tbsp grapeseed oil
  • kosher salt (to taste)
  • ground pepper (to taste)

Step 2: Cooking the Onions & Rice

Cooking the Onions & Rice

Finely dice the onions and then add them to the pot. Once the onions are translucent and have browned, add the rice. Sauté the rice for a few minutes until it is translucent around the edges.

  • 1 large onion
  • 1 1/2 cups basmati rice

Step 3: Adding the Spices

Adding the Spices

Once the rice is translucent around the edges, add the spices and sauté for a few minutes to bring out their aroma.

  • 1/2 tsp turmeric
  • 1/4 tsp cumin seeds
  • 1/4 tsp coriander seeds
  • 1/4 tsp Aleppo pepper
  • 1 cinnamon stick
  • 2 star anise
  • 2 pieces dried orange peel (optional)

Step 4: Adding Additional Ingredients

Adding Additional Ingredients

Next, add the raisins, bay leaf and salt. Stir gently to combine.

  • 1/3 cup golden raisins
  • 1 bay leaf
  • 1 tsp kosher salt

Step 5: Cooking the Dish

Cooking the Dish

Add the stock and stir to combine. Place the drumsticks back into the pot, making sure that they are pushed down into the liquid and rice. Bring the dish to a simmer. Then turn off the heat, cover and place into the oven. Cook for approximately 20 minutes or according to the instructions for the rice.

  • 2 1/4 cups chicken stock (or vegetable stock)

Step 6: Toasting the Nuts (Optional)

Toasting the Nuts (Optional)

While the pilaf is cooking, toast the nuts until golden brown. Once done, set aside to cool.

  • 1/4 cup pine nuts
  • 1/4 cup sliced almonds

Step 7: Checking the Rice

Checking the Rice

Check the rice to see that all of the water has been absorbed and that the rice is cooked through and tender.

Step 8: Resting the Rice

Resting the Rice

Once the rice is done, let the dish rest for at least 10 to 20 minutes.

Step 9: Preparing the Garnish

Preparing the Garnish

To serve the dish, fluff the rice and garnish with freshly chopped cilantro and toasted nuts, if using. Taste for seasoning.

  • 1/4 bunch fresh cilantro
  • kosher salt (to taste)
  • ground pepper (to taste)

Notes

*Recipe for Ras el Hanout. If you don't want to make your own, you can either buy it or omit this part all together.

**The amount of stock needed will depend on the type of rice used, so check the packaging for the appropriate ratio of liquid to rice.

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Marcelo B

Great Flavors and Easy to Make

Made this last night with chicken thighs. The flavors were really nice and not overpowering at all. I substituted a pinch of cayenne for the Aleppo pepper because I ran out. I also didn't toast the nuts but they still gave the dish a nice contrast in texture. Everyone enjoyed it. Thanks again.

Romeo G

Congratulations

Congratulations Dawn,,this was just like you described it exotic, inexpensive and highly-flavorful,,,Middle Eastern real,,,,,

Rebecca B

Great recipe -- would love brown rice modifications

For health reasons, I'm trying to stay away from white rice as much as possible. I find, though, that the brown rice needs more time, and perhaps even more spice mix, to make it palatable.

What I did:

I used brown basmati rice. For the sake of time, I cooked the onions, rice (1 1/2 cups stock) and spices about 1/2 way (12 minutes high pressure in a pressure cooker and 10 minutes natural pressure release.) I increased the spices to 1 1/2 tsp aleppo pepper, and doubled the coriander portion of the spice mix.

Once this was cooked, I combined ingredients (including a couple of drops of rose water) into a casserole. I topped the rice with a layer of unbleached wax paper (to seal in the steam), I added a layer of tin foil to the top for additional steam control. I placed this in the oven for 35 minutes to steam open the grains. I then let the rice rest for about 10 minutes uncovered, added the nuts and chopped cilantro while fluffing up, and then served.

It was quite good, but was wondering if there are easier ways to steam the brown rice grains open in an oven casserole. (I learned the wax paper/foil technique from an Indian cook who makes Biryani in this manner.

Dawn T
Rouxbe Staff

RE: Cooking Brown Rice in the Oven

You may want to check out the lessons in the Rice & Grains section. We go into quite a bit of detail about steaming methods and the pilaf method for cooking rice. Cheers!

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