Chicken Pilaf with Nuts and Currants
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: | - |
| cal | 0 482 |
| 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 |
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.
Ingredients
- 3/4 tsp salt
- 1/2 tsp pepper
- 3 lb chicken pieces, skinned
- 2 tbsp extra virgin olive oil
- 1 tbsp butter
- 1 onion, chopped
- 1 clove garlic, minced
- 1/2 cup slivered almonds or pine nuts
- 1/4 cup currants
- 1-1/2 cups basmati rice or long-grain white rice
- 1/4 tsp ground allspice
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cumin
- 1 cup chicken stock
- 2 tbsp 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 salt ; 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
- Keywords : Main Course; Dinner; Skillet; Chicken; Mediterranean; Rice; Almonds; Currants;
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