Step 1

Heat 1 tablespoon oil in a large heavy-based pan or flameproof casserole over medium-high heat. Cook chicken, stirring, for 2 minutes or until golden, then set aside.

Step 2

Add remaining 1 tablespoon oil to pan and cook onion and garlic, stirring, for 3 minutes or until softened. Add rice and spices, stirring to coat in the onion mixture. Add the stock and 1/4 cup (60ml) water and bring to the boil. Reduce heat to low, stir in chicken and cook, covered, for 12 minutes or until rice is tender. Fluff rice with a fork to separate the grains, then remove from the heat and stand, covered, for 5 minutes. Add 2 tablespoons pistachios and 1/2 cup parsley, then season and stir to combine.

Step 3

Serve immediately sprinkled with remaining pistachios and parsley.