Pilaf with chickpeas, rice and meat
0
990
Kitchen
Eastern
Calorie content
118.6 kcal
Portions
8 port.
Cooking time
90 minutes
Proteins *
6 gr.
Fats *
5.9 gr.
Carbohydrates*
22.7 g
A bright, colorful dish that can be served both at home and for guests to cook. Such pilaf is very satisfying due to the combination of meat with chickpeas and very aromatic due to the spices. Take chicken thighs as the meat component - they are quite juicy and go well with crumbly rice and soft chickpeas. Pre-marinate the chicken in spices, and soak the chickpeas in water. As you can see, such a dish will require preliminary preparation. But the subsequent cooking process is quite simple.
Ingredients
Cooking process
We wash the chickpeas and soak them in water overnight. This is necessary so that dry hard peas soften and cook faster as part of pilaf. Dry the chicken thighs with paper towels and sprinkle with salt, chicken seasoning mixture and drizzle lightly with vegetable oil. Rub the surface of the meat with all this mixture with our hands and leave to marinate for an hour.
Remove the husk from the onions, wash them, dry them and cut them into small cubes. In a cauldron, a thick-walled frying pan with high sides or in a brazier, heat up such an amount of vegetable oil so that it covers the bottom with a layer of one centimeter. Pour the onion into hot oil and fry it with stirring until transparent.
Put the chives on the rice. Before that, we do not clean them, but simply wash them and press them down with a knife blade - this way the garlic will open and give more aroma. And it will be easier to extract it from the finished pilaf. Put hot peppers with the garlic. Pour in more hot water if necessary: the rice should be covered with liquid by one to one and a half centimeters. Sprinkle additional salt on the pilaf. Bring the contents of the frypot to a boil and evaporate a little of the liquid.
Bon Appetit!