Chicken and Rice Pilaf

Chicken and Rice Pilaf
with Toasted Almonds and Golden Raisins,
Istanbul-Style

Makes 4 Servings

Chicken thighs instead of chicken breasts guarantee tender, juicy morsels of meat. I prefer golden raisins in this pilaf because they are plumper and a little less sweet than dark ones, although either can be used. (Both are made from Thompson seedless grapes, but they are dehydrated by a difference process.) Or, if preferred, substitute diced dried apricots. With steamed green beans or broccoli, this pilaf is hearty enough to be a main dish.

Ingredients

3 tablespoons extra virgin olive oil
1 medium onion, cup into 1/4-inch wedges
1 pound boneless, skinless chicken thighs (about 6),
cut into 1/2-inch pieces
1 garlic clove, minced
4 cups reduced-sodium chicken broth
2 teaspoons Madras-style curry powder
Kosher salt and freshly ground black pepper
1-1/2 cups uncooked Baldo, Arborio, or other
medium-grain white rice
1/2 cup golden raisins
1 cinnamon stick
1/2 cup sliced natural (skin-on) almonds, toasted

Instructions

1. Heat the oil in a large wide saucepan or deep skillet. Add the onion; cook, stirring, over medium-low heat, until golden, about 10 minutes. Add the chicken and garlic. Sauté until the chicken is no longer pink, about 5 minutes.

2. Meanwhile, heat the chicken broth almost to a boil.

3. Sprinkle the chicken with the curry powder and salt and pepper; cook, stirring, for 1 minute. Stir in the rice, raisins, and cinnamon stick until blended. Add the hot chicken broth. Heat to a boil; stir once. Cook, covered, until almost all the liquid is absorbed, about 15 minutes.

4. Sprinkle the pilaf with the toasted almonds and serve.

Buy the Book!

from:
The Amazing World of Rice
with 150 Recipes for Pilafs, Paellas, Puddings, and More
by Marie Simmons
William Morrow/HarperCollins
Paperback, 288 pages
Price: $19.95; $29.95 (CAN)
ISBN: 0060938420
Recipe reprinted by permission.