Middle Eastern · Dinner
Rice Pilaf with Currants and Pine Nuts
Basmati rice pilaf sautéed with butter and onion, simmered in chicken stock with tender poached chicken thigh, dried currants and toasted pine nuts. Warmed with cinnamon and cardamom, finished with fresh parsley, this Middle Eastern rice dish balances savoury broth-cooked grains against sweet fruit and buttery crunch.
$5
10 minsPrep
30 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
641Calories
38.1gProtein
26.8gFat
62.3gCarbs
13.1gSugar
4.1gFiber
891mgSodium
213mgChol
8.8gSat Fat
682mgPotassium
76mgCalcium
3.4mgIron
0.5mcgVitamin B12
6.3mgVitamin C
protein-rich
mediterranean
hidden-gems
Instructions
1
Prep
Pat chicken thigh pieces dry, season with salt and pepper. Rinse basmati rice under cold water until water runs clear.
2
Sear
Heat olive oil in a medium saucepan over medium-high heat. Sear chicken pieces 4-5 minutes, turning once, until browned and cooked through. Transfer to a plate.
3
Toast
Melt butter over medium heat, sweat onion 3-4 minutes until soft. Add rinsed rice, cinnamon, and cardamom pods; toast 1-2 minutes until grains turn opaque.
4
Simmer
Pour in chicken stock, return chicken to pan, bring to a boil, then cover, reduce heat to low, and simmer 15 minutes until liquid absorbs.
5
Rest
Remove from heat and let covered pilaf rest 5 minutes so grains firm up and separate.
6
Toast
Toast pine nuts in a dry small pan over medium-low heat for 2-3 minutes, shaking often, until golden and fragrant.
7
Fold
Fluff rice with a fork. Fold in currants, toasted pine nuts, and parsley until evenly distributed.
8
Plate
Spoon pilaf onto a plate, arranging chicken pieces on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g boneless chicken thigh
- 190g190g basmati rice
- 480ml480ml chicken stock
- 11 onion
- 2 tbsp2 tbsp butter
- 2 tbsp2 tbsp olive oil
- 40g40g dried currants
- 24g24g pine nuts
- 1/2 tsp1/2 tsp ground cinnamon
- 44 cardamom pods
- 2 tbsp2 tbsp parsley
- 1/2 tsp1/2 tsp salt
- pinch black pepper
