Usuba
Pilaf with chicken, chickpeas and dried fruits
Aromatic pilaf with tender chicken fillet, chickpeas and raisins. Cooked in a cauldron, multicooker or regular pot. Ingredients are easy to adapt to your taste: raisins can be replaced with dried apricots or prunes, and chicken can be omitted for a vegan version.
- Total
- 60 min
- Standard serving
- 328.8 g
Ingredients
Total 13- Chicken fillet
83.33 g≈ 3 slice - Rice
61.875 g≈ 1/3 cup - Canned chickpeas
16.67 g≈ 1.5 tbsp - Barberryсушеный
3.33 g≈ 1 tsp - Raisins
16.67 g≈ 1.5 tbsp - Onion
49.5 g≈ 1/3 pcs - Garlic
7.65 g≈ 2.5 clove - Carrot
67 g≈ 2/3 pcs - Black peppercornsмолотый
to taste≈ 1.5 pcs - Cumin seeds
0.51 g - Cilantro
5.1 g≈ 1.5 sprig - Salt
0.85 g - Vegetable oil
16.67 ml≈ 1 tbsp
Instructions
- 1
Step 1
Mix rice and chickpeas, rinse thoroughly under running water. Place in a container with cold water so that it covers the contents 3 cm above. Add salt and 2 tablespoons of vegetable oil. Cook over low heat until all the liquid is absorbed.
- 2
Step 2
In a large skillet, heat vegetable oil and sauté the diced onion, coarsely chopped carrots, and chicken fillet cut into medium cubes. Season with salt and pepper.
- 3
Step 3
Mix the contents of both containers. Add peeled garlic cloves (you can cut them in half), barberry, cumin, and rinsed raisins.
- 4
Step 4
On low heat, let the rice, vegetables, and meat simmer until fully cooked.
- 5
Step 5
Add finely chopped cilantro 5 minutes before the dish is ready.
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