Chicken and Chickpea Pilaf

• 1 pinch saffron thread
• 2 garlic cloves, peeled and crushed
• 2 tablespoons vegetable oil, divided
• 1 14 cups long-grain rice or 1 14 cups basmati rice
• 6 boneless skinless chicken thighs, cut into small pieces
• salt & freshly ground black pepper
• 2 12 cups hot chicken broth
• 2 bay leaves
• 12 teaspoon salt
• 2 teaspoons ground coriander
• 1 (15 ounce) can chickpeas
• 1 teaspoon ground cumin
• 13 cup golden raisin
• 1 onion, sliced
• 12 cup slivered almonds, toasted
• 1 red pepper, seeded and chopped
• 3 tablespoons chopped parsley

1. Crumble saffron threads into a small bowl, add 2 tbsp boiling water and set aside for at least 10 minutes.
2. Meanwhile, heat 1 tablespoon oil in a large saucepan over medium heat.
3. Season chicken with salt and pepper and sprinkle with the coriander and cumin.
4. Cook the chicken in batches, stirring often, for 3 minutes.
5. Transfer to a plate.
6. Add the remaining oil to the saucepan.
7. Add the onion, red pepper and garlic and cook, stirring often, about 5 minutes, until softened.
8. Stir in the rice.
9. Return the chicken to the saucepan and stir in the broth, along with the saffron and its liquid, 1/2 tsp salt and the bay leaves.
10. Bring to a boil over high heat.
11. Reduce heat to low and cover.
12. Simmer for 15 minutes.
13. Rinse and drain the chickpeas, then stir in along with the raisins and cook about 5 minutes or until the rice is tender.
14. Remove from heat and let stand, covered, for 5 minutes.
15. Transfer to a warm serving platter and serve hot, sprinkled with almonds and parsley.

saffron thread, garlic, vegetable oil, longgrain rice, chicken thighs, salt, chicken broth, bay leaves, salt, ground coriander, chickpeas, ground cumin, golden raisin, onion, slivered almonds, red pepper, parsley

Taken from www.food.com/recipe/chicken-and-chickpea-pilaf-491102 (may not work)