Turkish · Dinner
Rice with Currants and Pine Nuts (Gluten-Free)
Turkish pilaf combining basmati rice cooked in butter and gluten-free chicken stock with currants, toasted pine nuts, and cinnamon-warmed onion, finished with pan-seared chicken thigh. The currants soften into sweet bursts against nutty pine nuts and buttery grains, with allspice and dill lending savoury depth.
$5
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
612Calories
45.8gProtein
22.4gFat
58.3gCarbs
9.8gSugar
3.6gFiber
580mgSodium
231mgChol
8.1gSat Fat
730mgPotassium
65mgCalcium
3.6mgIron
0.5mcgVitamin B12
4.2mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Rinse basmati rice under cold water until the water runs mostly clear. Pat chicken thigh pieces dry and season with salt and pepper.
2
Sear
Heat olive oil in a heavy skillet over medium-high heat. Sear chicken for 5-6 minutes, turning occasionally, until browned and no longer pink inside. Transfer to a plate.
3
Toast
Melt butter in the same skillet over medium heat and toast pine nuts for 1-2 minutes, stirring constantly, until golden and fragrant.
4
Simmer
Add diced onion and sweat for 3 minutes until soft. Stir in cinnamon and allspice, cook 30 seconds until fragrant. Add rinsed rice, currants, and stock; bring to a boil, then reduce to low, cover, and simmer 15-18 minutes until liquid is absorbed and rice is tender.
5
Rest
Remove from heat and let the rice sit covered for 5 minutes to firm up the grains.
6
Build
Fold seared chicken and fresh dill into the rice, fluffing gently with a fork.
7
Plate
Spoon the pilaf onto a plate and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless, skinless chicken thigh
- 2/3 cup130g basmati rice
- 2 tbsp28g butter
- 2 tbsp18g pine nuts
- 2 tbsp20g dried currants
- 4 tbsp40g onion
- 1 cup240ml gluten-free chicken stock
- 1/2 tsp1/2 tsp ground cinnamon
- 1/4 tsp1/4 tsp allspice
- 2 tsp2 tsp olive oil
- 2 tsp2 tsp fresh dill
- salt, to taste
- black pepper, to taste
