Saffron scented chicken pilaf

Like a good Brazilian, I love rice – not only the good old plain rice that is usually paired with beans here, but all sorts of dishes with this ingredient. And, of course, rice pudding. ;)
That is why I could not take my mind off this recipe after watching Nigella make it: my beloved rice combined with chicken and nuts in a one-pot-wonder. Delicious, easy to make and economical as far as dish washing is concerned: win/win recipe. :D

Saffron scented chicken pilaf
from Nigella Fresh

500g chicken breast, cut into 2cm pieces
¾ cup (195g) plain yogurt
juice of ½ lemon
¼ teaspoon ground cinnamon
salt and freshly ground black pepper
½ teaspoon saffron thread
4 cups (960ml) vegetable stock
1 tablespoon unsalted butter
2-3 tablespoons neutral vegetable oil
500g basmati rice
juice and zest of 1 lemon
50g cashew nuts
50g flaked almonds
25g pine nuts
small bunch fresh parsley, chopped

Marinate the chicken pieces in the yogurt, lemon, cinnamon, salt and pepper for about an hour. Soak the saffron threads in the vegetable stock.
Over medium heat, in a large pan with a lid, melt the butter along with 1 tablespoon of the oil and add the rice, stirring it to coat until glossy. Pour in the saffron and stock (still hot), add the lemon juice and zest and bring the pan to the boil, then cover and turn the heat down to very low. Cook like this for about 10-15 minutes, by which time the rice should have absorbed the liquid and be cooked through.
While the rice is cooking, shake the excess yoghurt marinade off the chicken using a sieve the fry the meat in a hot pan with the remaining spoonful or so of oil, and do this in batches so that the chicken colors rather than stews.
When the rice is cooked, take it off the heat and fork through the golden and cooked chicken pieces. Toast all the nuts in dry frying-pan over a medium heat until they are lightly golden and fragrant, and then add them to the pilaf along with the chopped parsley. Check the salt and serve immediately.

Serves 6