At this time of year Sundays have taken on a new tradition in my house, if I’m not out and about and visiting people, then they tend to be my productive, cosy, homebody day where I don’t leave the house at all, but I get all of the things done. Everything from cleaning, running, napping, reading, Christmas present planning, blog post writing and baking. So basically all the life admin that I haven’t gotten around to doing throughout the week. And do you know what? I really really like it, I like knowing that I have a productive day planned for Sunday, it means that Saturday can selfishly be all about me.
Alongside this productive day I always make dinner in the slow cooker. Fi got a slow cooker at the end of winter last year, so this Autumn is the first opportunity to actually get cooking in it, and it’s a revelation. I adore how simple and easy it is to create a delicious meal with minimal effort. Plus the house smells amazing for the 3 hours that it cooks away. So that’s the point of this post, to share a slow cooker recipe with you. This chicken pilaf is a firm favourite in the house that gets made quite often, one, because it’s delicious and two because we always have all of the ingredients in the house.
photo credit: pepe nero via Unsplash
Chicken Pilaf Ingredients – Serves 4
2tsp vegetable oil / 6 skinless & boneless chicken thighs cut into chunks / 2 tsp ground coriander / 1 tsp ground cumin / 1 onion, sliced / 1 red pepper, deseeded & chopped / 2 crushed garlic cloves / 225g basmati rice / 450ml hot chicken stock / 2 bay leaves / pinch of saffron threads soaked in 100ml of water / 400g can of chickpeas drained & rinsed / 60g sultanas
Chicken Pilaf Method
Preheat the slow cooker / heat half the oil in a large pan and cook the chicken, cumin and coriander for 10 mins, then remove from the heat and set aside / reduce the heat, add the rest of the oil, then the onion, red pepper and garlic until soft (about 10 mins).
Stir in the rice and coat each grain / add the rice vegetables and chicken to the slow cooker / pour in the stock, the saffron strands with their water and the bay leaves / stir in the chickpeas / cover with the lid and cook on auto low for 3 hours / add the sultanas 30 minutes from the end.
The recipe suggests stirring halfway through, but I ended up stirring every 30 minutes as it let me keep an eye on how it was cooking, you’ll soon notice when the water starts to disappear and the rice looks to be cooked
No judging but it may have been so delicious that I ate 2 portions for dinner rather than saving one for Monday’s lunch. #sorrynotsorry
Do you use a slow cooker? If the answer is yes then what recipes do you swear by? Please send them my way, as I’m really keen to make some new recipes.
In case you are interested this recipe is from this Slow Cooking book wth just a couple of ingredients amends.