Chicken Pilaf With Pine Nuts and Currants |
|
 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
This was a Canadian Living recipe which I have tinkered with to my taste. My grandmother used to make pilaf with pine nuts and currants - this tastes pretty much like it with the addition of the chicken! Ingredients:
2 lbs boneless skinless chicken breasts |
1 onion, chopped |
1 garlic clove, minced |
2 tablespoons extra virgin olive oil |
1 tablespoon butter |
1/4 teaspoon allspice |
1/4 teaspoon cumin |
3/4 teaspoon salt |
1/2 teaspoon pepper |
3 cups low sodium chicken broth (reduce salt to 1/4 tsp if you are using regular stock) |
1 1/2 cups long grain rice (i like uncle ben's converted) |
1/2 cup pine nuts |
1/4 cup currants |
Directions:
1. Chop chicken into bit size pieces. Sprinkle 1/2 tsp of the salt and pepper all over chicken.
2. 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.
3. Add butter and remaining oil to pan; heat until butter is foaming. Add onion and garlic; cook for 2 minutes. Stir in pine nuts and currants; cook, stirring, until the pine nuts are browned, about 3 minutes (watch carefully as they can go from brown to burnt very quickly).
4. Add rice, allspice, cumin and remaining salt, cook for 2 minutes, stirring to coat rice.
5. Add the chicken stock. Place the chicken on top of the rice mixture, bring to a boil.
6. Reduce heat to low to very low (depending on heat of your stovetop), cover and cook until rice is tender, about 20 - 30 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff rice with fork.
|
|