Glazed Chicken And Raisin Pilaf Food

GLAZED CHICKEN AND RAISIN PILAF

Steps:

• Heat oil in dutch oven or large deep skilled (with lid) over her heat.
• Add chicken and cook until browned.
• Reduce head to medium.
• Add brown sugar, soy sauce, and crushed red pepper.
• Stir until chicken is glazed and cooked through.
• Remove chicken from pan to serving bowl and set aside.
• Pour chicken broth and 2-¼ cups water into skillet.
• Add rice, cinamon, cardamom, and coriander.
• Cover and bring to boil.
• Reduce heat to low and simmer until rice is tender and liquid is absorbed, about 20 minutes.
• Remove from heat.
• Stir in chicken, raisins, green onion and parsley.
• Cover and let stand for 5 minutes.
• Serve hot and make 8 cups.

RICE PILAF WITH RAISINS AND TOMATOES

Steps:

• Prepare the chicken stock- let it simmer while you prepare the other ingredients.
• Melt the butter in a frying pan and saute the garlic and onion for about 2 minutes.
• Add the rice and tumeric powder to the garlic and onions, and lightly fry the mixture until the rice is yellowed (about 2 minutes).
• Transfer the rice/onion/garlic mixture to a small pot, then add raisins, lemon slice, and salt to the mixture.
• Add the chicken stock into the rice mixture, making sure that there isn't too much or too little liquid (the liquid level should be about 1 inch above the rice level) Bring mixture to a boil, then bring to low heat, allowing to simmer for about 20 minutes.
• Stir occasionally to prevent the rice at the bottom from getting burnt.
• Mix in remaining ingredients (cinammon, parsley, tomato, pepper).
• Serve warm.

HONEY GLAZED CHICKEN

Steps:

• Whisk honey, soy sauce, and red pepper flakes in a bowl.
• Heat olive oil in a skillet over medium heat; cook and stir chicken in hot oil until lightly brown, about 5 minutes. Pour honey mixture into skillet and continue to cook and stir until chicken is no longer pink in the center and sauce is thickened, about 5 minutes more.

RICE PILAF WITH RAISINS AND VEGGIES

Steps:

• Bring chicken broth to boil in a saucepan over medium-high heat; continue simmering while preparing remaining ingredients.
• Heat olive oil in a large skillet over medium heat. Cook and stir celery, onion, green onion white portions, garlic, curry powder, and salt in the hot oil until vegetables are tender, about 5 minutes. Transfer vegetables to a bowl.
• Cook and stir rice in the same skillet until lightly toasted, about 3 minutes.
• Stir toasted rice into boiling chicken broth. Reduce heat to medium-low; continue simmering until rice is tender and broth is absorbed, about 15 minutes.
• Remove rice from heat and stir in raisins, green onion tops, and celery mixture until well blended.

POMEGRANATE-GLAZED CHICKEN BREAST WITH BASMATI PILAF

Steps:

• Combine rice, stock, and bay leaf in a medium, heavy saucepan; season with 1/8 teaspoon pepper. Bring to a boil. Cover; reduce heat, and simmer until rice is tender, about 45 minutes. Drain rice; discard bay leaf. Let cool completely.
• Preheat oven to 450 degrees. Put garlic and lemon juice into a small heatproof bowl; set aside. Cut pomegranates in half. Remove seeds from two halves; set aside 3/4 cup seeds (reserve any remaining seeds for another use). Extract juice from remaining four halves with a citrus juicer or reamer. Strain into a small saucepan. (You should have about 1 cup juice.)
• Cook pomegranate juice over medium heat until syrupy and reduced to 1/4 cup, about 10 minutes. Stir into lemon juice and garlic; let glaze cool completely.
• Brush 2 teaspoons oil over bottom of a 13-by-9-inch baking dish. Season both sides of chicken with 1/2 teaspoon salt and 1/8 teaspoon pepper. Put chicken, bone side down, into prepared dish; brush all over with glaze. Roast, brushing with glaze every 8 to 10 minutes and adding 1/4 cup water each time, until an instant-read thermometer inserted into the thickest part of the chicken registers 165 degrees, 30 to 35 minutes.
• Brush chicken with pan glaze. Tent dish with foil; let chicken rest 10 minutes.
• Heat remaining tablespoon oil in a large nonstick skillet. Add onion, and cook, stirring occasionally, until tender and translucent, about 6 minutes. Stir in cumin, and cook 1 minute. Add rice; cook, stirring occasionally, until heated through, about 5 minutes. Stir in nuts, scallion, cilantro, pomegranate seeds, and remaining 1/4 teaspoon salt. Remove from heat. Divide rice mixture among 4 plates. Remove chicken from bone, and cut on the diagonal into 1/2-inch-thick slices. Arrange over rice, dividing evenly. Garnish with cilantro sprigs.