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.
- Portion size 6 servings
- Credits : Canadian Living Magazine: November 2003
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).
Nutritional facts Per serving: about
- Sodium 539 mg
- Protein 36 g
- Calories 482.0
- Total fat 17 g
- Cholesterol 102 mg
- Saturated fat 4 g
- Total carbohydrate 45 g
- Iron 15.0
- Calcium 6.0
- Vitamin A 3.0
- Vitamin C 7.0