Saffron Scented Chicken Pilaf
1st or 117th time watching, it's high and about time I attempted this recipe. I didn't have saffron and I rearranged and added new little "Kelsey touches" (forgive me for typing in the 3rd person - promise I don't do it in real life) here and there. Getting back to the recipe, (that I took the liberty of tweaking and changing w/no verbal approval) I know Nigella wouldn't mind. In fact, my gut tells me that she would condone such behavior. Her kitchen philosophy (from what I can tell) is go with the flow and nothing is off limits. Make it yours is the name of the game. Recipes are merely guidelines and at the very most - only suggestions.
Here we go.
What I had:
a chicken thigh and drum stick. recently bought mayo. lemon. some uncommon spices. bought 'on sale' basmati rice. some nuts and seeds from the bulk bin down the fancy health food aisle at the grocery store.
What I did:
deboned the thigh and drumstick. cut into chunks. marinated the chicken in milk, spice, mayo, and a squeeze of lemon in a bowl.
toasted the nuts.
seared the chicken pieces.
sautéed carrot and grated onion in butter and some oil.
cook rice.
assemble.
Quantities:
1/4cup Hellmann's Mayo
3Tbl Milk
quarter of a lemon squeezed and added
2teas oregano
pinch of ground coriander
3teas smoked paprika
3teas cumin
pinch turmeric
AGAIN! REMINDER! You don't have to have any of these said ingredients. The main idea is to marinate chicken chunks in an acidic, creamy marinade for 20-30min.
If you want an exacto-recipe, go bake something. This is a rough, easy, and forgiving recipe. It's fit for a cook that knows what he/she likes. It's texturally complex in the mouth, a safe shot if you're a fan of cumin & not so picky, and needs no more explanation since the dish is not defensive in any way shape or form. It's dinner. Eat up & dig in.
So, without further ado. This is my take on Nigella's written recipe. Shown through pictures and two 10 second & 5 second videos.
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| post-marinade. separated & waiting on their inevitable fate. |
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| graters gonna grate (I stole that line from Chef John Mitzewich via Food Wishes via YouTube) |
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| apart from the nuts to be toasted |
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| the nuts |
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| in one pan cook for 5min. |
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| toast in another pan the same amount of time. considering level of heat, of course |
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| scroll down for some of this audio |
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| after the flip and the shake of the pan, of course |
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| some chopped, minced, and not touched by a knife - toppings |
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| done |
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| ready |
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| the end |
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| my plate. the day after all was said and done. |
If any of these steps or the recipe itself is confusing in any way, shape, or form - call me. I'll be happy and willing to explain and/or talk you thru anything you don't understand about this post. You're welcome and happy eating.
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| always. always. always. take note. and sometimes steal a bite. #cookstreat #nigellawouldagree |
