Garlic-stuffed chicken with herby pilaf recipe
Garlic-buttery juices from the roasted chicken adds even more flavour to this herby rice pilaf recipe, and pistachios add a satisfying crunch.
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Cooking tools:
- Roasting pan
- Oven
- Chef's knife
- Cutting board
- Saucepan
- Spoon
- Measuring cup
Ingredients
- 1 lemon
- 3-4 garlic cloves, crushed, to taste
- 60g unsalted butter, softened
- 15g fresh dill, finely chopped
- 1.6kg free-range chicken
- 300g long-grain rice, well rinsed
- 350ml gold top, full-cream milk
- 500ml quality fresh chicken stock
- 60g dried sour cherries (we like Forest Feast), chopped
- 100g shelled unsalted pistachios, roughly chopped
- 2 preserved lemons
- Large bunch each fresh coriander and mint, roughly chopped
- Juice 1 lemon
- Aleppo chilli flakes or 1 red chilli, finely chopped, to scatter
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