Gluten-Free Chicken And Chickpea Pilaf Recipe

Name: Gluten-Free Chicken and Chickpea Pilaf
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Fusion
Ingredients: 125 g Mooz Butter Garlic & Herbes; 100 g Sambar Onion Peeled; 250 g Freshcon Cooked Kabuli Chana (Chick Peas); 500 g Deli Chic Chicken Drumsticks (Freshly Frozen); 10 g Fresh Thyme; 500 G Kinwaaquinoa; 850 g Oleev Smart Vitafit Edibale Vegetable Oil; 100 g Catch Sprinklers - Iodized Table Salt; 100 g Catch Sprinklers - Black Pepper Powder; 80 g Urban Platter Cayenne Pepper Powder

Fusion cuisine

Gluten-Free Chicken and Chickpea Pilaf recipe

About this recipe

A hearty and flavorful dinner dish featuring tender chicken drumsticks, chickpeas, and long-grain brown rice, baked to perfection with aromatic spices. This gluten-free recipe is ideal for solution seekers looking for a wholesome meal.

Ingredients

125 g Mooz Butter Garlic & Herbes
100 g Sambar Onion Peeled
250 g Freshcon Cooked Kabuli Chana (Chick Peas)
500 g Deli Chic Chicken Drumsticks (Freshly Frozen)
10 g Fresh Thyme
500 G Kinwaaquinoa
850 g Oleev Smart Vitafit Edibale Vegetable Oil
100 g Catch Sprinklers - Iodized Table Salt
100 g Catch Sprinklers - Black Pepper Powder
80 g Urban Platter Cayenne Pepper Powder

Instructions

1. Preheat the oven to 425 degrees F (220 degrees C).
2. Melt 1 tablespoon butter with 1 tablespoon vegetable oil in a large saucepan over low heat. Add 1 diced onion; cook and stir until translucent, about 7 to 10 minutes. Add 1 cup cooked chickpeas and cook until heated through, about 3 to 5 minutes. Add 1 cup quinoa; cook and stir until coated in oil and slightly toasted, about 3 to 4 minutes. Remove from heat.
3. Season 6 chicken drumsticks with 1 teaspoon salt, 1 teaspoon ground black pepper, and 1 teaspoon ground cayenne pepper.
4. Heat a large cast iron skillet over medium-high heat. Cook the drumsticks until the skin is golden brown and crispy on all sides, about 10 minutes. Transfer to a plate.
5. Pour 2 cups chicken broth into a deep saucepan and bring to a boil. Season with 1 teaspoon salt, 1 teaspoon ground black pepper, 1 teaspoon ground cayenne pepper, and 1 teaspoon thyme. Reduce heat to a simmer.
6. Transfer the chickpea-quinoa mixture to an oven-proof cast iron skillet. Pour in the seasoned chicken broth and mix well. Place the drumsticks on top and cover the skillet tightly with aluminum foil.
7. Bake in the preheated oven until the quinoa is tender, about 15 to 20 minutes. Remove the aluminum foil, raise the oven temperature to 450 degrees F (230 degrees C), and continue baking until the quinoa is crispy on top, about 10 to 15 minutes more.
8. Serve hot and enjoy your gluten-free chicken and chickpea pilaf.