Chicken thighs rice pilaf

Prep time
20min
Cook time
30min
Serves
6

An easy and fragrant meal using basic ingredients

Ingredients:

  • 6 Southern Fried Chicken Thighs
  • 2 Tbsp (30ml) olive oil
  • 1 leek, thinly sliced
  • 1 carrot, brunoised
  • 1 celery stick, brunoised
  • 1 garlic, minced
  • 1 ½ cup (375ml) wild brown rice
  • 1 ½ cup (375ml) vegetable stock
  • 1 cinnamon stick
  • ¾ Ccup(100g)  mixed nuts
  • 6 dried apricots, chopped
  • Handful of mixed herbs, dill, parsley, mint finely chopped

Method:

  1. Preheat the oven to 180°C and cook chicken thighs for 20-25 minutes, turning the chicken halfway through cooking.
  2. Rinse and soak rice for 15 minutes.
  3. In a large pot add oil and sauté leek, carrot and celery for about 8 - 10 minutes. Add garlic and cook for the last 2 minutes.
  4. Drain rice and add to your aromatics, toast for about 3 minutes, add more oil if rice starts to stick.
  5. Add vegetable stock and cinnamon, bring to a simmer, cover and cook for 15 minutes. Uncover the rice and place a kitchen towel over the top of the pot, replace the lid and allow the rice to sit for 10 minutes undisturbed. Add your mix of herbs, nuts and apricots and fluff the rice with a fork. Pile on Pilaf onto a platter and serve with chicken thighs.