Middle Eastern Baked Chicken Thighs with Pistachio and Cranberry Pilaf

Name: Middle Eastern Baked Chicken Thighs with Pistachio and Cranberry Pilaf
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 1kg Lilydale Free Range chicken thighs, trimmed; Small pinch of saffron (10-15 threads); 2 tbsp lemon juice; 3 Â½ cups pre-cooked basmati rice; 1 brown onion, finely chopped; 5 garlic cloves, finely chopped; 2 tsp chicken stock powder; Â½ cup dried cranberries; Â½ cup toasted pistachios, roughly chopped; Fresh mint leaves, for serving; 1 lemon, cut into wedges for serving; 3 tbsp olive oil; 2 tbsp cumin; 2 tsp ground coriander; 2 tsp paprika; 2 tsp onion powder; 1 tsp cinnamon; 1 tsp oregano; Juice of 1 lemon; Salt and pepper, to taste; Â½ cup Greek yoghurt; Juice from half a lemon; 1 tbsp finely chopped mint; 1 tbsp water; Pinch of salt

10 mins Prep

45 mins Cook

4 Serves

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1kg Lilydale Free Range chicken thighs, trimmed
Small pinch of saffron (10-15 threads)
2 tbsp lemon juice
3 ½ cups pre-cooked basmati rice
1 brown onion, finely chopped
5 garlic cloves, finely chopped
2 tsp chicken stock powder
½ cup dried cranberries
½ cup toasted pistachios, roughly chopped
Fresh mint leaves, for serving
1 lemon, cut into wedges for serving

Middle Eastern Spice Mix

3 tbsp olive oil
2 tbsp cumin
2 tsp ground coriander
2 tsp paprika
2 tsp onion powder
1 tsp cinnamon
1 tsp oregano
Juice of 1 lemon
Salt and pepper, to taste

Yoghurt Sauce

½ cup Greek yoghurt
Juice from half a lemon
1 tbsp finely chopped mint
1 tbsp water
Pinch of salt

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Preheat your oven to 180°C.
In a small dish, combine the saffron and lemon juice. Set aside.
Combine the olive oil, cumin, coriander, paprika, onion powder, cinnamon, oregano, lemon juice, salt and pepper in a large baking dish. Add the chicken thighs and use your hands to coat each piece in the marinade.
Preheat a large pan on high heat. Sear the chicken in two batches for 2-3 minutes on each side or until caramelised. Return all the chicken thighs to the pan and add half the chopped garlic, along with two-thirds of the saffron and lemon juice mixture. Turn the chicken to distribute the garlic and saffron in the pan, then transfer the chicken (along with any pan juices) to the same baking tray and place in the oven for 10 minutes to finish cooking. Allow the chicken to rest, then slice into thin strips.
In another large pan, heat a drizzle of olive oil over medium heat. Add the chopped onion and cook for 3 minutes until softened. Stir in the remaining garlic, cooked basmati rice, chicken stock powder and the remaining saffron and lemon juice mixture. Stir until well combined. Add the dried cranberries and toasted pistachios (reserving some for garnishing) and stir again to incorporate evenly.
For the yoghurt sauce, combine all the ingredients in a small bowl and mix until smooth.
To serve, spread the pilaf onto a large serving dish. Arrange the sliced chicken on top and drizzle with the yoghurt sauce. Garnish with fresh mint, additional cranberries, and toasted pistachios. Serve with lemon wedges on the side.