Kenyan Chicken Pilau (Nut-Free)

Ingredients

• about 680 g Chicken Thighs
• 2 cups Basmati Rice
• 4 cups Vegetable Broth
• 1 large Onion
• 4 cloves Garlic
• 1 tbsp Ginger
• 2 tsp Cumin
• 2 tsp Coriander
• 1 tsp Cardamom
• 1 stick Cinnamon Stick
• 4 whole Cloves
• 2 tbsp Vegetable Oil
• 1 tsp Salt
• 0.5 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven on the stove over medium heat (about 175°C / 175°C). Add the 2 tablespoons of vegetable oil and heat until shimmering, about 1 minute.
2. 2Add the 1 large onion, cut into small pieces, to the pot. Cook, stirring occasionally, until the onion is soft and looks see-through, about 5 minutes.
3. 3Add the 4 cloves of garlic, minced, and the 1 tablespoon of ginger, minced. Stir constantly for 1 minute until you can smell their fragrance.
4. 4Add the about 680 g of chicken thighs to the pot. Cook, turning them over a few times, until they are browned on all sides, about 5-7 minutes.
5. 5Stir in the 2 teaspoons of cumin, 2 teaspoons of coriander, 1 teaspoon of cardamom, 1 cinnamon stick, and 4 whole cloves. Cook for 30 seconds, stirring, until the spices smell fragrant.
6. 6Pour in the 4 cups of vegetable broth and add the 2 cups of basmati rice. Stir everything together and bring the liquid to a rolling boil.
7. 7Once boiling, immediately reduce the heat to low. Cover the pot tightly with a lid and let it simmer gently for 20-25 minutes, or until the rice has absorbed all the liquid and is tender.
8. 8Remove the pot from the heat. Keep the lid on and let the pilau stand undisturbed for 10 minutes. This allows the rice to finish cooking and become fluffy.
9. 9Remove the cinnamon stick and cloves if desired. Gently fluff the chicken pilau with a fork. Stir in the 1 teaspoon of salt and the 0.5 teaspoon of black pepper. Serve hot.

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