Chicken, Vegetable & Saffron Pilaf

The smell from this cooking was so good! Even the smell can start your digestion, your mouth may water and begin the process!
What I like about cooking in the oven as opposed to on the stove, is that while its cooking you can go and do whatever you want to do and you don't risk burning it! You only need to stir once (if you remember!) This is a pretty cheap, easy and also very tasty dish!

This can be made vegetarian by omitting the chicken and using 1 x 400g can chickpeas.

Serves 4-6

Ingredients

350g chicken thighs, 1.5cm dice

1 cup of white basmati rice

1 brown onion, diced

3 cloves garlic, crushed

500ml chicken broth or other broth to suit

2 carrots, small dice, about 1cm

2-3 stalks of celery, sliced small

½ small cauliflower, chopped small

2 tsp dried thyme or a few sprigs of fresh thyme

1 big pinch saffron threads

2 tsp smoked paprika or sweet paprika

Method

In a large pan or pot put a knob of butter/olive oil and fry off your onion, garlic, carrot, cauli, celery and chicken, until the chicken is just browned, about 3-4 minutes. Add your spices and toss through. Then add your broth and rice, season with salt and pepper, heat your broth in the pan/pot and then transfer it all to an oven proof baking dish. Cover tightly with foil or a lid (I use another tray). Bake at 200c for 35-40 minutes, check it half way and stir. The rice should be tender. I like to serve this by putting a handful of baby spinach on each plate, the heat from the pilaf will wilt it. I also served with sour cream and chopped parsley.