Turkish · Dinner
Rice with Currants and Pine Nuts (Dairy-Free)
Turkish basmati rice pilaf simmered in chicken stock with onion, currants, and toasted pine nuts, finished with fresh dill. Pan-seared chicken thigh served alongside. Olive oil replaces butter for a dairy-free plate with mild sweet-savoury balance.
$5
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
585Calories
45.2gProtein
24.8gFat
48.6gCarbs
13.1gSugar
3.4gFiber
690mgSodium
214mgChol
5.1gSat Fat
720mgPotassium
55mgCalcium
3.6mgIron
0.6mcgVitamin B12
4.2mgVitamin C
protein-rich
gluten-free
dairy-free
Instructions
1
Prep
Pat chicken thigh dry, season with salt and pepper. Rinse basmati rice under cold water until clear. Chop onion finely and chop dill.
2
Toast
Warm 1 teaspoon olive oil in a small saucepan over medium heat. Toast pine nuts for 1–2 minutes, stirring often, until golden and fragrant. Transfer to a plate.
3
Simmer
Add remaining oil to the saucepan over medium-low heat. Sweat onion for 3–4 minutes until soft and translucent. Stir in rice, currants, and stock. Bring to a boil, then cover and simmer on low for 12–15 minutes until liquid is absorbed and rice is tender.
4
Rest
Remove from heat and let the covered saucepan rest for 5 minutes.
5
Sear
Heat a small skillet over medium-high heat with the extra teaspoon of olive oil. Sear chicken thigh for 5–6 minutes per side until deeply browned with clear juices.
6
Finish
Fluff rice with a fork. Fold in toasted pine nuts and dill.
7
Plate
Slice seared chicken thigh and arrange beside the currant and pine nut rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chicken thigh
- 2/3 cup130g basmati rice
- 1 1/3 cup320ml chicken stock
- 4 tbsp36g currants
- 2 tbsp20g pine nuts
- 4 tbsp48g onion
- 2 tbsp28g olive oil, divided
- 2 tsp10g olive oil for searing
- 2 tbsp6g dill
- salt, to taste
- black pepper, to taste
