Chicken pilaf

Ingredients for 4 servings:

• 400 g chicken breast fillet(s)
• 1 bunch of spring onions
• 1 bell pepper(s), red
• 1 bell pepper(s), yellow or orange
• 2 garlic cloves
• 1 can tomatoes, chopped, approx. 400 g
• 3 tbsp oil, neutral
• 1 small can of saffron
• 125 ml chicken stock
• 1 chili pepper(s), dried, alternatively cayenne pepper
• 50 g raisins
• 250 g rice (I use wholegrain rice)
• 50 g pine nuts
• salt and pepper
• ½ tsp cumin powder
• 1 bunch parsley, flat
• 2 onions

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Specialty from Turkey

Wash the chicken, pat dry, and cut into 1 cm cubes. Dice the spring onions into rings and the bell peppers into small cubes. Peel and finely chop the garlic. Peel and finely dice the onions. Heat the oil in a deep, large pan and lightly fry the chicken first. Then add the vegetables and fry for 4 minutes. Mix the saffron in the chicken stock, pour it in, and bring to a boil. Crumble the chili and add it to the pan along with the rice, raisins, pine nuts, and canned tomatoes. Fill the can with hot water and pour over everything. Season with salt, pepper, and cumin, and cover and simmer for 25 minutes. Stir occasionally and add more water as needed. Meanwhile, roughly chop the parsley. Once the rice is cooked, season again as needed and add half of the parsley. Mix everything together. To serve, sprinkle the remaining parsley over the pilaf. Tips: If you don’t like raisins, add a tablespoon of honey. Vegetarians can replace the chicken with eggplant. Peel and dice it, and sauté it with the vegetables. Instead of chicken, you can also use lamb or rabbit.