Ingredients:
pinch of saffron threads
2 tbsp vegetable oil
6 skinless and boneless chicken thighs,
cut into small pieces
salt and freshly ground black pepper
2 tsp ground coriander
1 tsp ground cumin
1 onion, sliced
1 red pepper, seeded and chopped
2 garlic cloves, peeled and crushed
11⁄4 cups long-grain rice
21⁄2 cups hot chicken stock
2 bay leaves
one 15oz (420g) can chickpeas
1⁄3 cup golden raisins
1⁄2 cup slivered almonds toasted
3 tbsp chopped parsley

Method:
1 Crumble the saffron threads into a small bowl, add 2 tbsp boiling water, and set aside for at least 10 minutes.

2 Meanwhile, heat 1 tbsp oil in a large saucepan over medium heat. Season the chicken with salt and pepper and sprinkle with the coriander and cumin. In batches, cook the chicken, stirring often, for 3 minutes.

3 Transfer to a plate. Add the remaining oil to the saucepan and heat. Add the onion, red pepper, and garlic and cook, stirring often, about 5 minutes, until softened.

4 Stir in the rice. Return the chicken to the saucepan and stir in the stock, along with the saffron and its liquid, 1⁄2 tsp salt, and the bay leaves. Bring to a boil over high heat.

5 Reduce the heat to low and cover. Simmer for 15 minutes. Rinse and drain the chickpeas then stir in along with the raisins, and cook about 5 minutes, or until the rice is tender.

6 Remove from the heat and let stand, covered, for 5 minutes. Transfer to a warm serving platter and serve hot, sprinkled with almonds and parsley.

Chicken and chickpea pilaf recipe