Aromatic chicken with studded pilaf

by Ed Halmagyi


  • 1 Tbsp ground turmeric
  • 2 tsp ground cinnamon
  • 2 tsp ground allspice
  • 1 tsp ground cloves
  • salt flakes and freshly-milled black pepper
  • ¼ cup extra virgin olive oil
  • size 18 chicken, chopped into eight pieces
  • 1 brown onion, finely diced
  • 4 cloves garlic, finely chopped
  • 4 cardamom pods
  • 1 cup Basmati rice
  • 1¾ cups chicken stock
  • ½ bunch parsley, finely chopped
  • ¼ bunch mint leaves, finely chopped
  • ½ cup currants
  • ½ cup flaked almonds, toasted


1 Combine the turmeric, cinnamon, allspice and cloves in a bowl and season with salt and pepper. Mix in half the oil, then rub onto the chicken. Arrange on a moderate barbecue grill and cook for 35 minutes, turning often, until just cooked.
2 Set a large saucepan over a moderate heat and sauté the onion, garlic and cardamom in the remaining olive oil for 5 minutes until just softened. Add the rice and fry for 2 minutes, until translucent.
3 Pour in the stock and simmer until all the liquid is absorbed. Mix in the parsley, mint, currants and almonds. Serve with the pilaf.

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