Pilaf with Honey Chicken and Cumin

Debone the chicken breast into fillets and cut into 5 by 5 cm cubes. Transfer to a deep bowl.

Peel half of a medium garlic head and press it through a garlic press onto the chicken.

Add honey and soy sauce.

Mix and refrigerate for 1–3 hours. At the same time, rinse the rice under cold water and soak it.

After marinating, prepare the vegetables. Cut the onion into half rings, and cut the carrots into thick straw pieces at least 1 cm thick.

Place the cauldron on high heat without a lid. Let it heat up well, then pour in the olive oil. When the oil is heated, add the onion and fry it for 5–10 minutes until golden, stirring occasionally.

Add the marinated chicken. Fry over high heat for 10–15 minutes, stirring occasionally.

Add the carrots and fry for another 5 minutes. Add 1 teaspoon of cumin, a whole head of garlic, a chili pepper, a pinch of black ground pepper, 1 teaspoon of red ground pepper and salt to taste (taking into account the saltiness of the soy sauce).

Pour 500 ml of boiling water and keep on high heat for 20–25 minutes. Remove the pepper pod.

Rinse the rice once more and let it drain in a sieve.

Add the rice to the kazan and pour in another 100 ml of boiling water. Cook until the water is almost completely evaporated.

Turn off the heat, add another 1 teaspoon of cumin and stir well. Cover the cauldron with a lid and let it sit for 15 minutes, preferably wrapped in a towel.

Serve the pilaf, garnished with a pepper pod.