Chicken Pilaf with Nuts and Currants
Chicken and rice cook together in a fragrant mix of traditional eastern Mediterranean flavourings. Serve with flatbread, yogurt, and a lettuce-and-onion salad dressed with lemon juice and olive oil.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: | - |
| cal | about 482 |
| pro | 36 g |
| total fat | 17 g |
| sat. fat | 4 g |
| carb | 45 g |
| fibre | 2 g |
| chol | 102 mg |
| sodium | 539 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 15% |
| vit A | 3% |
| vit C | 7% |
| fol | 8% |
-
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) pepper
3 lb (1.5 kg) chicken pieces, skinned
2 tbsp (25 mL) extra-virgin olive oil
1 tbsp (15 mL) butter
1 onion, chopped
1 clove garlic, minced
1/2 cup (125 mL) slivered almonds or pine nuts
1/4 cup (50 mL) currants
1-1/2 cups (375 mL) basmati or long-grain rice
1/4 tsp (1 mL) each ground allspice, cinnamon and cumin
1 cup (250 mL) chicken stock
2 tbsp (25 mL) chopped fresh dill (optional)
Preparation:
Sprinkle 1/2 tsp (2 mL) of the salt and pepper all over chicken. In large nonstick skillet, heat half of the oil over medium-high heat; brown chicken, about 10 minutes. Transfer to plate; pour off fat in pan.
Add butter and remaining oil to pan; heat until butter is foaming. Add onion and garlic; cook for 2 minutes. Stir in almonds and currants; cook, stirring, until nuts darken, about 3 minutes. Add rice, allspice, cinnamon, cumin and remaining sa< cook for 2 minutes, stirring to coat grains.
Add stock and 1-1/4 cups (300 mL) water. Nestle chicken in rice mixture; bring to boil. Reduce heat to low; cover and cook until rice is tender and juices run clear when chicken is pierced, about 30 minutes. Remove from heat; let stand, covered, for 10 minutes. Fluff rice with fork. Sprinkle with dill (if using).
Source
Canadian Living Magazine: November 2003
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