Sunday night supper club: chicken + chickpea pilaf

So I had this idea awhile ago to post a recipe on Sunday's because I was totally lacking in dinner inspiration.  I haven't done it in awhile but I thought it might be time to bring it back.

This recipe, from Nigella Lawson (it was in a Delicious Magazine from last year) is a total winner.  Really quick, super tasty and it passes the kid test (well it gets 75% from my kids - Polly loved it, Matilda loved it until she was half way through her dinner until she decided she didn't like it any more but I think that's a different story). It has the added bonus of being made from stuff I normally have on hand.

Chicken and Chickpea Pilaf
Serves 6-8

4 teasp garlic oil4 spring onions, finely sliced1kg chicken thigh fillets, the recipe says to cut it into 4, but I make it smaller.. normally about 6 strips1 teasp ground turmeric1teasp dried dill2.5 cups basmati rice2 x 400g cans chickpeas, drained and rinsed3 cups hot chicken stockChopped parsley, chives, dill and coriander (or the recipe says whatever you have on hand really)
Squeeze of lemon juice  

Pour the garlic oil into a wide, heavy-bottomed pan that comes with a lid and put on the heat.
Add the spring onions and stir for a couple of minutes before adding the chicken.
Turn the chicken, then add the turmeric and dried dill and cook for another couple of minutes.
Add the rice and stir well, so that the chicken and rice are combined, before adding the chickpeas and stock.  Give another good stir before bringing to a simmer.
Clamp on the lid, then turn down the heat and leave for 20 minutes, by which time the chicken will be cooked through and the rice will have absorbed all the liquid.
Season to taste and fluff up with a fork before serving.
Squeeze some fresh lemon juice over before serving (this is a must if you ask me). 



And if you have any good ideas for dinners, let me know.