Chicken Rice Pilaf with Orange Spices

There’s something magical about the combination of flavors in Chicken Rice Pilaf with Orange Spices. I still remember the first time I tried it at a friend’s gathering. The aroma wafting through the air was simply irresistible, drawing me in like a magnet. The melody of spices mingled with the sweetness of orange juice created an enchanting atmosphere, and as I dug into my plate, I was transported to a world of comfort and warmth. This dish has since become a beloved staple in my kitchen, a go-to for family dinners that never fail to impress. It’s not just a meal; it’s an experience that brings people together and leaves them craving more.

What You’ll Need for Chicken Rice Pilaf with Orange Spices

The ingredients for this dish work together in perfect harmony to create a flavorful and satisfying meal. Each ingredient plays a vital role in contributing to the overall taste and texture. From the tender chicken to the aromatic spices, this is a dish that is sure to impress.

• 1 ½ cups long grain basmati rice
• 500 – 600 g skinless boneless chicken (preferably thigh or drumstick), cut into bite-sized pieces
• 3 tbsp olive oil
• Large knob of butter (30 g)
• 1 large white onion, finely chopped
• 1 medium carrot, grated
• 1 cinnamon quill
• 2 star anise pods
• 3 thyme stalks
• 1 tsp ground cumin
• ½ tsp turmeric
• ½ tsp smoked paprika
• Pinch of dried chilli flakes
• 3 cloves of garlic, crushed
• ½ cup fresh orange juice
• 3 tbsp orange marmalade
• 600 ml chicken stock
• Zest of an orange
• Small handful of flat-leaf parsley for garnish
• Toasted sliced almonds or pistachios (optional)

Instructions for Chicken Rice Pilaf with Orange Spices

Preparing Chicken Rice Pilaf with Orange Spices is a rewarding culinary adventure. Follow these steps to create a dish that bursts with flavor and makes your kitchen smell divine.

1. Start by soaking the basmati rice in a bowl of cold water for 30 minutes. This step is crucial as it helps to wash away excess starch, ensuring that your rice will be fluffy and not sticky. After soaking, drain and rinse it under cold water until the water runs clear.

2. While the rice soaks, preheat your oven to 160°C (320°F). This is important as a preheated oven will help in cooking the pilaf evenly later on.

3. In a large, heavy-bottomed pot or casserole, heat 3 tablespoons of olive oil over medium heat. Once the oil is shimmering, add the bite-sized pieces of chicken. Sauté until the chicken is golden brown on all sides, which should take about 5 to 7 minutes. Once browned, remove the chicken from the pot and set aside.

4. Next, add a large knob of butter to the same pot. Allow it to melt over low heat, then add the finely chopped onion, grated carrot, cinnamon quill, star anise, and thyme stalks. Cook these ingredients until the onions become translucent, about 5 minutes. Cover the pot for most of the cooking time to create moisture and help the vegetables soften.

5. After the onions have softened, add the ground cumin, turmeric, smoked paprika, and a pinch of dried chilli flakes. Toss in the crushed garlic and cook for another minute until the spices become fragrant. This is where the magic happens; the aroma will fill your kitchen!

6. Now, deglaze the pot by adding ½ cup of fresh orange juice, scraping up any bits stuck to the bottom. This adds flavor and prevents the spices from burning. Once the juice has reduced slightly, stir in 3 tablespoons of orange marmalade and allow it to cook until almost all the liquid has evaporated.

7. With the aromatic mixture ready, add the rinsed and drained rice to the pot. Toss everything together for about a minute, ensuring that each grain of rice is coated in the lovely mixture.

8. Pour in the hot chicken stock and add the zest of an orange. Increase the heat to medium/high and bring the mixture to a rolling boil. Keep an eye on it! Once it starts boiling, let it cook for exactly 2 minutes.

9. After 2 minutes, carefully return the browned chicken to the pot, gently tossing it to evenly distribute everything. Cover the pot with a lid and transfer it to the preheated oven. Bake for 25 minutes, allowing the flavors to meld beautifully.

10. Once cooked, remove the pot from the oven and let it rest for about 5 minutes. This resting period allows the rice to finish cooking and absorb any remaining moisture.

11. Finally, fluff the pilaf with a fork, marveling at how perfectly separate the rice grains are. Discard the cinnamon, star anise pods, and thyme stalks. Scatter chopped parsley over the pilaf, and if you desire, sprinkle some toasted sliced almonds or pistachios on top. Serve this delightful dish while it’s still hot, and watch it disappear!

How to Switch It Up

Creativity in the kitchen is key! There are numerous ways to customize Chicken Rice Pilaf with Orange Spices to suit your taste or dietary preferences.

• Vegetarian option: Substitute chicken with your favorite plant-based protein or more vegetables.
• Spice level: Adjust the amount of dried chilli flakes according to your heat preference for a milder or spicier dish.
• Add nuts: Incorporate toasted nuts like almonds or pistachios for added crunch and flavor.
• Herbal twist: Experiment with fresh herbs like cilantro or mint for a different flavor profile.
• Seasonal vegetables: Feel free to include seasonal vegetables such as bell peppers or peas for extra color and nutrition.
• Serving style: Serve it on a bed of fresh greens or alongside a crisp salad for a complete meal.

Side Dish Ideas for Chicken Rice Pilaf with Orange Spices

This dish pairs beautifully with a variety of sides to elevate your meal experience. Here are some ideas:

• Fresh salad: A light salad with mixed greens, cucumbers, and a citrus vinaigrette complements the flavors of the pilaf.
• Yogurt sauce: Serve with a refreshing yogurt sauce or cucumber raita to balance the spices.
• Roasted vegetables: Roasted vegetables add a hearty touch and additional nutrients to your meal.
• Grilled flatbread: Offer some warm, grilled flatbreads for a delightful way to scoop up the pilaf.
• Seasonal fruits: A platter of fresh seasonal fruits can serve as a refreshing palate cleanser between bites.
• Occasional pairing: This dish is perfect for special occasions, family gatherings, or even a comforting weeknight dinner.
• Storage tips: Make extra and store leftovers in the fridge for a quick reheatable meal.

FAQ

Conclusion

The charm of Chicken Rice Pilaf with Orange Spices lies in its delightful blend of flavors and its ability to bring people together around the dinner table. It’s a recipe that captures the essence of comfort food while offering a gourmet touch. I encourage you to try this dish for your next gathering or weeknight dinner. You won’t be disappointed; it’s bound to become a family favorite that keeps everyone coming back for more!

Chicken Rice Pilaf with Orange Spices

The ultimate comfort food, Chicken Rice Pilaf with Orange Spices combines aromatic spices and tender chicken with the sweetness of orange. This easy weeknight dinner is packed with flavor and will leave you wanting more!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Mediterranean

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 cups long grain basmati rice
• 500-600 g skinless boneless chicken (pref thigh or drumstick otherwise breast), cut into bite-sized pieces
• 3 tbsp olive oil
• 30 g Large knob of butter
• 1 large white onion, finely chopped
• 1 medium carrot, grated
• 1 cinnamon quill
• 2 star anise pods
• 3 thyme stalks
• 1 tsp ground cumin
• 0.5 tsp turmeric
• 0.5 tsp smoked paprika
• Pinch dried chilli flakes
• 3 cloves of garlic, crushed
• 0.5 cup fresh orange juice
• 3 tbsp orange marmalade
• 600 ml chicken stock
• 1 Zest of an orange
• Small handful flat-leaf parsley for garnish
• Optional Toasted sliced almonds or pistachios

Equipment

• Oven
• Large Pot
• Grater
• Skillet
• Frying Pan
• Chef's Knife

Method

 

1. Soak the basmati rice in a bowl of cold water for 30 minutes, then rinse well under cold water until the water runs clear and all the starch has been washed off.
2. While the rice is soaking, preheat your oven to 160C.
3. Heat 3 tablespoons of olive oil in the Le Creuset 30cm buffet casserole over medium heat. Sauté the chicken pieces until golden brown then set aside.
4. Add the butter to the pan set over low heat and add the onions, carrot, cinnamon, star anise and thyme stalks and cook until the onions are translucent. About 5 minutes. Put the lid on the buffet casserole for most of the cooking time to create moisture.
5. When the onions have softened, add the spices and garlic and cook for about a minute until fragrant. Deglaze the pan with the orange juice scraping down any bits stuck to the bottom. Add the marmalade and cook until almost all the liquid has evaporated.
6. At this point add the rinsed and drained rice and toss to coat for a minute. Add the hot chicken stock and orange zest, increase the heat to medium/high and bring this to a rolling boil and cook for exactly 2 minutes after it starts boiling.
7. Add the chicken back in and lightly toss to evenly distribute. Put the lid on and put the casserole into the oven and cook for 25 minutes. Remove and let it rest for 5 minutes.
8. Fluff the pilaf up with a fork whilst marvelling at how perfectly separate the rice grains are and remove the cinnamon, star anise pods and thyme stalks and scatter the chopped parsley over the pilaf along with any other chopped nuts you might like (optional). Serve while still hot.

Notes

• Store leftovers: Keep in an airtight container in the fridge for up to 3 days.
• Freezing: This dish can be frozen for up to 3 months; just reheat thoroughly before serving.
• Variations: Feel free to experiment with additional vegetables or spices based on your preferences.
• Serving: Pair with a refreshing salad to balance the flavors.
• Garnish: Enhance with fresh herbs or nuts for added texture.

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Meet Chloe Bennett

I started this blog to document the rustic, comforting food I love to make. I’m the “Pine” of the group I’m all about hearty stews, wood-fired cooking, and cozy, one-pot meals. I brought my best friends on board to make this a shared journal of our adventures. I work closely with Maya to develop our main courses and do most of the writing for our posts.