Full question
Can Nigella's Saffron Scented Chicken Pilaf recipe be made a little ahead of time? Say in the afternoon for an evening buffet supper? If not, what other similar recipes might you suggest? I am doing the fab slow-cooked lamb with pomegranate as my other option and a potato terrine and Middle Eastern-style giant couscous salad as sides.
Our answer
Nigella's Saffron Scented Chicken Pilaf (from NIGELLA SUMMER) has marinated chicken that is served with saffron flavoured rice. Unfortunately we prefer not to recommend reheating rice-based dishes as you have to be extremely careful in the way you handle them. As the Warm Shredded Lamb With Mint And Pomegranate is likely to be taking up the oven, alternative dishes should be suitable for reheating on the hob (stove top).
As the couscous and lamb give a slightly eastern theme to the supper we would suggest Nigella's Slow-Cooker Moroccan Chicken Stew as an option. It can be put in to the slow cooker ahead of time and then use the "keep warm" setting on the slow cooker until it is time to serve the stew. If you don't have a slow cooker then follow the "Conversion To Oven" instructions in the "Additional Information" box at the bottom of the recipe. The stew can be made 1-2 days ahead (or make and freeze it if you want to cook further ahead) and then reheated on the hob over a low heat until piping hot all of the way through. An alternative mildly spiced chicken dish is Nigella's Mughlai Chicken, which is always popular and again can be made in advance (and even improves if made in advance) and reheated. For instructions see the "Additional Information" box at the bottom of the recipe.
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