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Pilaf with chicken and chickpeas

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1226
Kitchen Eastern
Calorie content 163.2 kcal
Portions 6 port.
Cooking time 14 h.
Proteins * 4.8 gr.
Fats * 18.2 g
Carbohydrates* 11.5 g
* per 100 gr. product
Pilaf with chicken and chickpeas
Content

Pilaf with chicken and the addition of chickpeas is distinguished by a special original taste and satiety. Cooking it takes a lot of time: the chickpeas are soaked for 10 hours, and the chicken is marinated for 6 hours, but in the end the dish will delight you and your guests. Cooking pilaf with chickpeas in a brazier (duck).

Ingredients

Cooking process

step 1 out of 11
Prepare all the ingredients for making pilaf. Soak the chickpeas 10 hours in advance. Change the water several times during this time. Soak chicken thighs for 6-8 hours in a marinade of chopped garlic, onions, any spices and vegetable oil. Soak rice for 2 hours in cold water.
step 2 out of 11
When all the products are ready, you can start the cooking process. Chop the peeled onion into small cubes and fry until transparent in a frying pan with heated vegetable oil.
step 3 out of 11
Cut carrots, celery and chicken fat into cubes. Transfer these ingredients to the onion and fry them over medium heat for 15 minutes, stirring occasionally with a spatula.
step 4 out of 11
Add the spices and salt specified in the recipe to the fried vegetables to your liking, stir and fry for another 5 minutes.
step 5 out of 11
Fry pieces of marinated chicken in a separate skillet for 2-3 minutes on both sides. Then transfer them to the roasting pan on top of the vegetables.
step 6 out of 11
Fill the meat completely with water.
step 7 out of 11
Then put the prepared chickpeas on top of the meat in a brazier.
step 8 out of 11
Lay the previously soaked and then washed rice on top of the chickpeas in an even layer.
step 9 out of 11
Fill the dish with hot water 1–1.5 cm above the rice layer. Top the rice with chives and hot peppers, unpeeled and crushed with a knife.
step 10 out of 11
Then close the frypot with a lid. Simmer pilaf over low heat for 1-1.5 hours. If the water boils away, add it little by little.
step 11 out of 11
You can serve cooked pilaf with chicken and chickpeas. Put pilaf on portioned plates in this order: rice, chicken, chickpeas and vegetables on top. This pilaf is served with pickled onions and fresh tomatoes.

Bon Appetit!
 

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