Israeli Chicken Pilaf

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: chicken drumsticks

Chicken breast is leaner while drumsticks are often more affordable.

long-grain rice

🥗Healthier: quinoa

💰Cheaper: medium-grain rice

Quinoa adds protein and fiber, while medium-grain rice is typically less expensive.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are nutritious and quick to cook, while canned beans are budget-friendly.

raisins

🥗Healthier: dried cranberries

💰Cheaper: sugar-free dried fruit

Dried cranberries offer a tart flavor with fewer calories.

Start by preparing a spice mixture with oregano and coriander seeds.

Add paprika and turmeric, using four times as much paprika as turmeric.

Heat a large Dutch oven.

Butterfly the whole chicken by removing the spine with scissors.

Rub the chicken with salt and the spice mixture.

Heat high smoke point oil in the Dutch oven and sear the chicken skin-side down.

Pierce the skin of a couple of kumquats and add them to the pot.

Add two cinnamon sticks and one star anise to the pot.

Chop onion and add it to the pot, stirring to combine.

Add 3/4 pound of basmati rice to the pot and let it toast.

Add an entire head of garlic cut in half to the pot.

Pour enough water to completely cover the rice.

Return the chicken on top of the rice and cover the pot.

Slow braise and steam the chicken for 25 to 35 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary