120 Min

GF

Black Bean Chicken Pilaf

We love meals that involve one pot and letting the heat do the rest. The aroma will have everyone wondering what’s cooking.

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Cook Time

120 Minutes

Serves

5

Directions

Step 1

To cook the garbanzo beans, soak in warm water for 2-3 hours, drain, add fresh water to cover by 3-4 inches then boil until tender (40-55 minutes).

Step 2

Rinse the basmati rice in cool water 3-4 times and then let soak for 30 minutes and up to two hours.

Step 3

Heat up ghee in a Dutch oven or heavy-bottomed pan and pop the black cumin seeds. Add the garlic and red onion. Cook until golden in color.

Step 4

Add chicken, cinnamon, turmeric, cardamom, black pepper, chili & salt. Sauté for 2-3 minutes.

Step 5

Add the drained rice, garbanzos, and water. Cover pot and let come to a boil. Then lower heat to low-medium and cook for 8-10 minutes until most of the liquid is absorbed (do not stir).

Step 6

Remove from the heat and let the rice sit for 10 minutes.

Step 7

Gently stir as not to break up the rice and garnish with pistachios and cilantro.

Notes & Variations

For a vegan version, double the number of garbanzos and omit the chicken.
Choice to sub out the ghee for EVOO.

Ingredients

1 cup black garbanzos, cooked

1 cup basmati rice

1/2 pound chicken thighs, bone removed cut into 2-inch pieces

1/3 cup ghee

1 tsp black cumin

1 tsp garlic, minced

2 cups red onion, diced

1/2 tsp cinnamon

1/2 tsp turmeric

1 tsp ground cardamom

1 tsp black pepper

1 tsp chili powder

1 1/2 tsp salt

1 1/2 cups water

3 tbsp crushed pistachios

3 tbsp cilantro, finely chopped

Step 1

To cook the garbanzo beans, soak in warm water for 2-3 hours, drain, add fresh water to cover by 3-4 inches then boil until tender (40-55 minutes).

Step 2

Rinse the basmati rice in cool water 3-4 times and then let soak for 30 minutes and up to two hours.

Step 3

Heat up ghee in a Dutch oven or heavy-bottomed pan and pop the black cumin seeds. Add the garlic and red onion. Cook until golden in color.

Step 4

Add chicken, cinnamon, turmeric, cardamom, black pepper, chili & salt. Sauté for 2-3 minutes.

Step 5

Add the drained rice, garbanzos, and water. Cover pot and let come to a boil. Then lower heat to low-medium and cook for 8-10 minutes until most of the liquid is absorbed (do not stir).

Step 6

Remove from the heat and let the rice sit for 10 minutes.

Step 7

Gently stir as not to break up the rice and garnish with pistachios and cilantro.

1 cup black garbanzos, cooked

1 cup basmati rice

1/2 pound chicken thighs, bone removed cut into 2-inch pieces

1/3 cup ghee

1 tsp black cumin

1 tsp garlic, minced

2 cups red onion, diced

1/2 tsp cinnamon

1/2 tsp turmeric

1 tsp ground cardamom

1 tsp black pepper

1 tsp chili powder

1 1/2 tsp salt

1 1/2 cups water

3 tbsp crushed pistachios

3 tbsp cilantro, finely chopped

Notes & Variations

For a vegan version, double the number of garbanzos and omit the chicken.
Choice to sub out the ghee for EVOO.

Tags:

120 Min

Stock Your Pantry

Aromatic Masala Dabba

$250

A handmade spice box containing chai masala, fennel seeds, coriander seeds, whole black peppercorns, whole green cardamom pods with a few black cardamom pods, garam masala, mace pods and nutmeg.

Ghee

$10

Ghee is a class of clarified butter that originated in ancient India.

Essential Masala Dabba

$235

A handmade spice box containing red chile, turmeric, black pepper, cumin seeds, mustard seeds, amchur and garam masala.

Tags:

120 Min

Stock Your Pantry

Aromatic Masala Dabba

$250

A handmade spice box containing chai masala, fennel seeds, coriander seeds, whole black peppercorns, whole green cardamom pods with a few black cardamom pods, garam masala, mace pods and nutmeg.

Ghee

$10

Ghee is a class of clarified butter that originated in ancient India.

Essential Masala Dabba

$235

A handmade spice box containing red chile, turmeric, black pepper, cumin seeds, mustard seeds, amchur and garam masala.

We love garbanzos.

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