Moroccan Chicken Pilaff

An old favourite from Lindsey Bareham’s One Pot Wonders. Hints of Indian from the turmeric and cinnamon, hints of North Africa from the preserved lemon and sultanas, and a European edge from the toasted pine nuts. Made with basmati rice rather than long grain (a happy accident last time I made it). Also deviated from the cooking method: the recipe says to finish off covered in the oven, whereas I just cover and leave on a low flame. You get a slightly crispy layer of rice on the bottom, but it’s actually pretty good!

A one pot wonder tonight courtesy of Lindsey Bareham – Moroccan Chicken Pilaff.

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