Chicken Pilaf
Ingredients
- 1-1/2 lbs (750 g) boneless skinless chicken thighs
- 1 tsp (5 mL) ground allspice
- 1 tsp (5 mL) salt
- 1/2 tsp (2 mL) black pepper
- 1/2 tsp (2 mL) powdered dried sage
- 1/4 tsp (1 mL) each ground cumin and cinnamon
- 2 tbsp (30 mL) olive oil
- 2 tbsp (30 mL) butter
- 1 onion, chopped
- 1 clove garlic, minced
- 1-1/2 cups (375 mL) long-grain rice, rinsed and drained
- 1/3 cup (75 mL) slivered or sliced almonds
- 1 bay leaf
- 8 oz (250 g) cremini or white mushrooms, quartered
- 3 tbsp (45 mL) currants
- 1 large tomato, peeled and chopped
- 1-1/2 cups (375 mL) chicken stock
- 1/4 cup (60 mL) chopped fresh parsley
- 1/4 cup (60 mL) chopped fresh dill
Preparation
Cut chicken into large chunks. Mix together allspice, 3/4 tsp/4 mL of the salt, pepper, sage, cumin and cinnamon; sprinkle over chicken and toss to coat evenly.
In large saucepan or Dutch oven, heat oil and butter over medium-high heat; in batches, brown chicken and transfer to bowl with slotted spoon.
Reduce heat to medium. Add onion and garlic to pan; fry until soft, 4 to 5 minutes. Add rice, almonds and bay leaf; fry, stirring, for 2 minutes. Add mushrooms and currants; fry, stirring, for 2 minutes. Stir in tomato, stock, 1-1/2 cups/375 mL water and remaining salt; bring to boil. Reduce heat to low; cover and cook for 15 minutes.
Add chicken and juices to saucepan; cover and cook until liquid has been absorbed and rice is tender, 15 to 25 minutes. Fluff with fork; stir in parsley and dill. Cover and let sit, keeping warm, for 10 minutes before serving.
Makes 6 servings.
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