Sufra Dayma: Saffron Chicken Pilaff By Moushira Abdel-Malek Ingredients : 500 gms Chicken breast (diced) 1 small onion (grated) 200 gms yoghurt 2 cups basmati rice Juice and zest of 3 large lemons One litre chicken stock + bouillon 50 gms slivered almonds 50 gms pine nuts 50 gms pistachio nuts (shelled) Small bunch parsley (chopped) 1/2 tsp saffron threads 1/4 tsp of: cinnamon + black pepper + salt 3 cardamom pods 15 gms butter + corn oil Method: Marinate chicken pieces in yoghurt, half quantity of lemon juice and seasoning. Refrigerate for overnight. Soak saffron threads in chicken stock. In a large pan, melt butter with one tablespoonful oil then add the onion. Stir only to absorb fat then add the rice, stirring until glossy. Add remaining lemon juice and zest, cardamom, seasoning and stock. Bring to the boil. Cover and place pan over low heat on a diffuser. shake excess marinade off the chicken, then fry in a hot pan with some oil, and in batches to colour. Fork through the fried chicken pieces in the rice, stirring it well to distribute. Leave to cook together. Fry to golden the almonds, then remove to fry golden the pine nuts. Add to the rice with the parsley and stir to distribute. When the rice is cooked, pile on to a serving plate and sprinkle pistachios on top. (Do not fry pistachios).
