Easy Chicken and Chickpea Pulao


Easy Chicken and Chickpea PulaoIngredients

225g Long-Grain Rice

6 Chicken Thighs, skinless boneless, cut into small pieces

400g Chickpeas (Caned) drained and rinsed

1 Onion, sliced

750ml Chicken Stock (Hot)

1 pinch Saffron Threads

2 tsp Vegetable Oil

2 tsp Ground Coriander

1 tsp Ground Cumin

1 Red Pepper, deseeded and chopped

2 Garlic Cloves, peeled and crushed

2 Bay Leaves

60g Sultanas

60g Cashew nuts, toasted

3 tbsp Flat-Leaf Parsley, chopped


  1. Crumble the saffron threads into a small bowl, add 2 tbsp boiling water, and set aside for at least 10 minutes.
  2. Meanwhile, heat half the oil in a large saucepan, add the chicken, coriander, and cumin, and fry over a medium heat for 3 minutes, stirring frequently.
  3. Remove from the pan and set aside. Lower the heat, adds the rest of the oil, the onion, red pepper, and garlic, and fry for 5 minutes, or until softened.
  4. Stir in the rice, return the chicken to the pan and pour in about three-quarters of the stock.
  5. Add the bay leaves and saffron with its soaking water and bring to the boil.
  6. Simmer for 15 minutes, or until the rice is almost cooked, adding more stock as needed. Stir in the chickpeas and sultanas, and continue cooking until the rice is tender.
  7. Transfer to a warm serving platter and serve hot, sprinkled with the toasted nuts and chopped parsley.