Saffron Chicken Pilaf

• 1 pound / 500g chicken breasts, cubed
• 200g / 1 cup Greek yogurt
• juice of 1/2 lemon
• 1/4 tsp ground cinnamon
• 1/2 tsp saffron threads
• 1 litre / 2 cups chicken broth
• 15g /3 tsp butter
• 2-3 TBS groundnut oil
• 500g / 2 cup basmati rice
• 3-4 cardamon pods, bruised
• juice and zest of 1 lemon
• 50g / 2oz cashew nuts
• 50g / 2oz flaked almonds
• 25g / 1oz pine nuts
• 3-4 TBS shelled pistachio nuts
• small bunch of chopped fresh parsley

1. Marinate the chicken in yogurt, lemon and cinnamon for at least 1 hour. Soak saffron threads in chicken broth.
2. Over medium heat, melt the butter with 1 TBS oil and add the rice, stirring until coated. Pour saffron and chicken stock, add cardamon pods, lemon juice and zest and bring to boil, cover and reduce heat to very low. Cook for 10-15 minutes or until the rice has absorbed the liquid and is cooked through.
3. While rice is cooking, shake excess marinade off chicken and fry meat in hot pan with remaining oil, do in batches.
4. When the rice is ready, remove from hear and mix in chicken. Toast all the nuts except the pistachios and add to pilaf along with parsley.

chicken breasts, greek yogurt, lemon, ground cinnamon, threads, chicken broth, butter, groundnut oil, cardamon pods, lemon, nuts, almonds, nuts, nuts, fresh parsley

Taken from www.epicurious.com/recipes/member/views/saffron-chicken-pilaf-1249285 (may not work)