Chicken Pilaf With Nuts And Currants Food

CHICKEN PILAF WITH NUTS AND CURRANTS

Steps:

• sprinkle 1/2 teaspoon of salt and black pepper all over chicken, in large nonstick skillet heat half of olive oil over med-high heat, brown chicken about 10 minutes, transfer to plate, pour off fat from pan.
• add butter and remaining olive oil to pan, heat until butter foams, add onion and garlic, cook 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 water.
• nestle chicken in rice mixture, bring to a boil. reduce heat to low, cover and cook until rice is tender and juices from chicken 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) and serve.

RICE AND CHICKEN PILAF WITH DRIED CURRANTS AND TOASTED ALMONDS

Steps:

• Heat oil in heavy large deep skillet (preferably nonstick) over medium-high heat. Add onion and sauté until golden, about 5 minutes. Sprinkle chicken with salt and pepper. Add chicken and garlic to skillet; sauté until chicken is no longer pink, about 4 minutes. Stir in rice, currants, and cinnamon sticks. Add broth and bring to boil. Reduce heat to low; cover and cook until rice is tender and most liquid is absorbed, about 20 minutes. Season with salt and pepper. Transfer to bowl. Discard cinnamon. Sprinkle with almonds.

ONE-POT CHICKEN PILAF

Steps:

• Heat the oil in a frying pan, then fry the onion for 5-6 mins until softened. Add the chicken pieces, fry for a further couple of mins just to colour the outside, then stir in curry paste and rice. Cook for another min.
• Pour in the chicken stock and throw in any larger bits of frozen veg. Bring to the boil, lower the heat, then cover the pan with a lid. Cook for 10 mins, then stir in the remaining veg. Scatter over the spinach, cover, then cook for 10 mins more until all the stock is absorbed and the rice is tender. Give everything a good stir, season to taste, then tuck in.

RICE PILAF WITH CURRANTS AND PINE NUTS

Steps:

• Melt butter in skillet. Add the rice and brown till slightly golden. Add broth and water carefully. Add the currants, bring to a boil and cover and cook on low heat for about 45 minute to an hour. Don't peek at it. Serve with the pine nuts on top.

CHICKEN PILAF WITH PINE NUTS AND CURRANTS

Steps:

• Chop chicken into bit size pieces. Sprinkle 1/2 tsp 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 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).
• Add rice, allspice, cumin and remaining salt, cook for 2 minutes, stirring to coat rice.
• Add the chicken stock. Place the chicken on top of the rice mixture, bring to a boil.
• 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.

CHICKEN LIVER PILAF

Steps:

• Cook the livers in 1 tblsp of the butter, and when firm outside, cool and mince into small cubes.
• Saute the onion and livers in the remaining butter.
• Add the rice and stir to coat the rice with fat.
• Cook like this for 2 minutes, stirring occasionally.
• Add the water, currants, pine nuts and spices and bring to the boil.
• Cover and cook for about 20 minutes, when all the water has been absorbed and the rice is cooked.
• Remove lid of pan, cover with a clean dish towel and replace lid.
• Allow to steam for 10 minutes.
• Remove lid and fluff rice with a fork.
• Note: if you have chicken stock, replace the water with that and forego the stock cube.