Waitrose & Partners Weekend Issue 584

13 J ANUARY 202 2 17 What I’m cooking this week with Georgina Hayden FOOD&DRINK Photography: Tom Regester Food Styling: Jennifer Joyce Props Styling: Jo Harris Like most people, I adore an easy throw-together meal, especially during these cold, short winter days. Warming, but not spicy, this pilaf keeps my young family happy. My girls love the tender, sticky chicken thighs and sunshine yellow rice. I like to finish my plate with a few pinches of pul biber, just to ramp up the flavour and spice. It works perfectly. Georgina is a cook, food writer and stylist. Her books include Stirring Slowly, Taverna and Nistisima ( launching in spring). georginahayden.com. @georgiepuddingnpie Serves 6 Prepare 15 minutes Cook 1 hour 2 x 500ml tubs Cooks’ Ingredients Chicken Stock Good pinch saffron 2 tbsp olive oil, plus extra for drizzling 20g unsalted butter 4 cloves garlic, änely chopped 1 bunch salad onions, trimmed and sliced into 1cm rounds 25g pack coriander, stalks änely chopped, leaves roughly chopped 2 cinnamon sticks 1 tsp cumin seeds 375g basmati rice ½ x 20g pack dill, änely chopped 6 chicken thighs 3 tbsp pomegranate molasses 40g pistachio kernels, chopped 1 Preheat the oven to 200°C, gas mark 6. Heat the chicken stock in a pan until hot, then add the saffron, stir and leave to one side. 2 Meanwhile, place a large frying pan over a medium heat, pour in the olive oil and add the butter. Sauté the garlic, salad onions and coriander stalks for 5 minutes, or until softened, then add the cinnamon sticks and cumin seeds. Fry for a further minute, then stir in the rice, season generously and stir until all the grains of rice are coated. 3 Spoon the mixture into a large roasting tray. Stir through ½ the coriander leaves and dill, plus the saffron-infused stock. Place the chicken thighs in a large mixing bowl, drizzle with a little olive oil and season well. Massage in and then place the thighs on top of the rice, skin-side up. They will sink slightly but that is OK. Put in the oven and roast for 40 minutes. 4 After 40 minutes, drizzle the chicken skin with the pomegranate molasses, then return to the oven for a further 10-15 minutes, or until the skin is golden and sticky, and the chicken is thoroughly cooked, the juices run clear and there is no pink meat. Scatter with the pistachios and remaining herbs to serve. Per serving 2080kJ/497kcals/23g fat/6.1g saturated fat/48g carbs/5.2g sugars/3.4g äbre/22g protein/0.9g salt/gluten free Pomegranate chicken & pistachio pilaf

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