Pasta pilaf with chicken

1. Take any part of the chicken (I have chicken thighs) and separate the meat from the bones. We cut off the excess skin. Cut the pulp into small pieces of the same size.

2. Fry the chicken pieces in vegetable oil and take them out on a plate.

3. Peel and finely chop the onion. Fry the onion in the oil left over from the chicken.

4. Peel and grate the carrots on a coarse grater or on a grater for Korean carrots. We send them to fry together with onions.

5. When the vegetables turn golden, we return the fried chicken pieces to them. Add spices. I have cumin, turmeric, coriander and a little pepper (you can take ready-made spices for pilaf). Part of the coriander grains are crushed in a mortar so that they reveal their flavor.

6. Add 6-7 cloves of garlic directly in the husk (unpeeled). To make it more convenient to remove garlic from the finished pilaf, you can put a whole unpeeled head of garlic directly into the pilaf, removing only the top layer of the husk. I really love the taste of fried garlic, so I leave the garlic and add garlic cloves.

7. Fry everything together with spices and garlic for another 2 minutes. Spices become even more fragrant during frying. The smell is simply mind-blowing!

8. We add raw pasta to our pilaf. Spirals, foam, shells or horns are well suited for this dish. Fill with water so that it completely covers the pasta.

9. Simmer all together until the pasta is ready (usually 7-10 minutes). Mix the pilaf well and serve it to the table.

When serving pasta pilaf on a plate, we first put pasta with vegetables on a slide, and carefully lay out chicken pieces in the center of the pasta. It is best to serve such pilaf with fresh vegetables.

Bon appetit!