Chicken PiÂlaf
Serves 12.
Note: This is a great meal for a crowd — it can be pulled toÂgether quickÂly using panÂtry and freezÂer staÂples. Make sure that your liÂquid is hot beÂfore you add it to the rice, so that it will cook more eÂvenÂly, and stir the rice very genÂtly with a silÂiÂcone spatÂuÂla to keep the grains whole. (The silÂiÂcone spatuÂlas are heat-reÂsistÂant at high temÂperaÂtures.) To preÂpare basmati rice, rinse it in a bowl of cold waÂter, reÂpeatÂing at least 10 times or unÂtil the waÂter reÂmains clear; soak for 20 minÂutes. To slice the ciÂlanÂtro leaves thinÂly, stack them a few at a time. From "Flavorwalla," by Floyd Cardoz.
• 2 (13.5-oz.) cans coÂcoÂnut milk (stir well beÂfore using)
• About 6 1/2 c. unÂsaltÂed chickÂen stock
• 1/2 c. caÂnoÂla oil
• 2 tsp. cumÂin seeds
• 2-in. piece cinÂnaÂmon stick
• 6 whole cloves
• 4 c. fineÂly chopÂped white onÂions
• 1/4 c. minced peeled fresh ginÂger
• 6 garÂlic cloves, minced
• 2 tbsp. coÂriÂanÂder seeds, fineÂly ground
• 1 tbsp. black pepÂperÂcorns, opÂtionÂal
• 2 tsp. turÂmerÂic
• 2 bay leaves
• 6 c. white basmati rice, rinsed, soaked and drained (see Note)
• 3 lb. boneÂless skinless chickÂen thighs, exÂcess fat reÂmoved, quarÂtered
• Kosher salt
• 1 c. thinÂly sliced washed and dried ciÂlanÂtro leaves with tenÂder stems, plus more for garnish (see Note)
DiÂrecÂtions
Pour coÂcoÂnut milk into large glass measÂure. Add enÂough stock to make 2 1/2 quarts (10 cups). Heat stock/coconut milk mixÂture in meÂdiÂum pot over meÂdiÂum-high heat unÂtil boilÂing. ReÂduce heat and keep at very low simÂmer.
In 8-quart stew pot with tightÂ-fitÂting lid, heat oil over meÂdiÂum heat unÂtil it shimÂmers. Add cumÂin, cinÂnaÂmon and cloves and cook, stirÂring unÂtil the spices are fraÂgrant and little bubÂbles form around them, about 1 minÂute. Add onÂions and cook, stirÂring, unÂtil softÂened but not at all colÂored, about 3 minÂutes.
Use a silÂiÂcone spatÂuÂla to stir in the ginÂger, garÂlic, coÂriÂanÂder, pepÂperÂcorns, turÂmerÂic, bay leaves and drained rice, then stir to coat the rice with the oil and spices. Stir in the chickÂen, tuckÂing it into the rice, and stir over meÂdiÂum heat for 3 minÂutes.
Stir in the hot stock mixÂture and bring to a boil, stirÂring ocÂcaÂsionÂalÂly. SeaÂson to taste with salt. CovÂer and cook over meÂdiÂum heat unÂtil all liÂquid is abÂsorbed and chickÂen is cooked, 15 to 20 minÂutes. Fold in the ciÂlanÂtro. CovÂer and let rice rest for 15 to 20 minÂutes.
Fluff rice with fork; reÂmove and disÂcard cinÂnaÂmon stick, cloves and bay leaves. SprinÂkle with chopÂped ciÂlanÂtro and serve.
VarÂiÂaÂtion: Add a bunch of fresh dill, roughÂly chopÂped, along with the ciÂlanÂtro.