Chicken & rice pilaf with orange & spices

A fragrant one-pot chicken and basmati rice pilaf brightened with orange and warm spices.

Prep Time20

Cook Time30

Total Time50

Servings: 4 servings

1 1/2 cups long-grain basmati rice soaked 30 minutes, rinsed and drained
500-600 g skinless boneless chicken (thigh or drumstick preferred; breast ok) cut into bite-size pieces
3 Tbsp olive oil
30 g butter about a large knob
1 large white onion finely chopped
1 medium carrot grated
1 cinnamon quill
2 star anise pods
3 thyme stalks
1 tsp ground cumin
1/2 tsp turmeric
1/2 tsp smoked paprika
pinch dried chilli flakes
3 cloves garlic crushed
1/2 cup fresh orange juice
3 Tbsp orange marmalade
600 ml chicken stock hot
orange zest of one orange
small handful flat-leaf parsley chopped, for garnish
toasted sliced almonds or pistachios optional, chopped

Place the basmati rice in a large bowl and cover with cold water; soak for 30 minutes, then rinse under cold water until it runs clear and drain well.
Preheat the oven to 160°C (325°F).
Heat 3 tablespoons olive oil in a 30cm ovenproof casserole over medium heat. Add the chicken pieces and sauté until golden brown; remove and set aside.
Reduce heat to low and add the butter. Add the chopped onion, grated carrot, cinnamon quill, star anise, and thyme stalks; cook, covered for most of the time, until the onion is translucent, about 5 minutes.
Add ground cumin, turmeric, smoked paprika, chilli flakes and crushed garlic; cook 1 minute until fragrant.
Deglaze the pan with 1/2 cup fresh orange juice, scraping up any browned bits. Stir in the orange marmalade and cook until most of the liquid has evaporated.
Add the drained rice and toss to coat in the spiced mixture for about 1 minute.
Pour in the hot chicken stock and add the orange zest. Increase heat to medium–high and bring to a rolling boil; cook for exactly 2 minutes after boiling begins.
Return the browned chicken to the casserole and gently toss to distribute. Cover with the lid and transfer to the preheated oven; bake for 25 minutes.
Remove from oven and let rest, covered, for 5 minutes. Remove the cinnamon, star anise and thyme stalks. Fluff the rice with a fork, sprinkle with chopped parsley and optional toasted nuts, and serve hot.