It’s time to spice up your mid-week menu with a sweet-yet-savoury chicken pilaf dish, using some of our favourite Hudson Meats ingredients.

You can have dinner on the table in under an hour – AND feed the whole family, using fresh, locally sourced items. Let’s get cooking.

Recipe by  Sarah Ahmed (@Nourish.Glow.Repeat).

ONE-POT HARISSA CHICKEN PILAF

Servings: 4
 

INGREDIENTS

Chicken marinade

5 pieces of boneless chicken thighs

4 cloves garlic (crushed)

3 tbsp harissa seasoning 

1 tsp sumac

½ tsp turmeric 

½ tsp salt 

 

Pilaf

1 ½ cups washed and drained basmati rice

1 tub of Hudson Meats chicken glacé

2 ½ cups warm water

2 cloves garlic (crushed)

½ inch ginger (crushed)

1 cinnamon stick

3 cloves

3 cardamom pods

¼ tsp coriander seeds

4 tbsp olive oil

3/4 tsp salt 

 

Garnish (optional)

¼ cup pine nuts and pistachios

2 tbsp pomegranate seeds

1 tbsp raisins 

½ onion sliced and fried 

¼ cup mint leaves

METHOD

1. Make the chicken marinade. Make cuts on the chicken thighs. Rub chicken with the marinade thoroughly. Set aside for 30 minutes or longer.
2. Heat a large, deep non-stick pan on medium-high.
3. Spray olive oil and place chicken in the pan. Cook until golden brown for about 4-5 minutes on each side.
4. Once done, remove chicken from the pan and set aside.
5. Lower the heat to medium and add olive oil to the same pan.
6. Add garlic, ginger, cinnamon, cloves, cardamom, and coriander seeds. Fry until ginger and garlic are slightly brown.
7. Add the rice and fry for about 2 minutes.
8. Dilute the chicken glacé by adding water to a separate bowl.
9. Pour chicken stock into pan and add salt. Cover with lid.
10. Once the rice is cooked halfway, place the chicken on top of the rice and cover with lid.
11. Cook until all of the stock is absorbed.
12. Garnish rice with fried onions, mint, pomegranate seeds, raisins, and nuts. 
13. Serve and enjoy!