Chicken Pilaf in the Multicooker

1. 1 Chicken thighspack 900 g ≈ $3.81 150 g
2. 2 Long-grain ricepack 800 g ≈ $1.96 80 g
3. 3 Carrots≈ $1.50 per kg 60 g
4. 4 Onions≈ $1.60 per kg 50 g
5. 5 Garlic≈ $10.00 per kg 4 g
6. 6 Cumin to taste
7. 7 Sunflower oil 10 ml
8. 8 Salt 2 g
9. 9 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cut the drumsticks into 3 cm chunks, the onion⁴ into half-rings, and the carrot³ into matchsticks.

2. Heat the oil in the pot on Fry mode, sear the chicken¹ for 5 minutes, then add the onion⁴ and carrot³, cooking another 5 minutes.

3. Add the rinsed rice, spreading it evenly, then stir in the cumin, salt, and pepper; push a whole garlic⁵ clove into the mix.

4. Pour in boiling water to sit 1.5 cm above the rice (~160 ml per serving), seal the lid, and set to Pilaf (or Rice) mode for 40 minutes.

5. Let it rest 10 minutes on Warm mode, then fluff from the bottom up.