Turkish · Dinner
Chicken and Rice with Almonds
Turkish-style pilaf with seared chicken thigh, butter-toasted basmati rice, currants, and toasted almonds with pine nuts. Onion and warm spices including cinnamon and allspice season the grains, steamed until fluffy and finished with fresh parsley.
$5
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
702Calories
45.2gProtein
32.8gFat
58.3gCarbs
9.1gSugar
3.9gFiber
880mgSodium
229mgChol
13.9gSat Fat
720mgPotassium
75mgCalcium
3.8mgIron
0.7mcgVitamin B12
6.5mgVitamin C
gluten-free
protein-rich
herb-salt
hidden-gems
gluten-free
Instructions
1
Prep
Cut the chicken thigh into 1-inch chunks, finely chop the onion, and rinse the rice under cold water until clear.
2
Sear
Melt 1.5 tbsp butter in a skillet over medium-high heat and sear the chicken 5-6 minutes, turning occasionally, until golden and cooked through; transfer to a plate.
3
Sweat
Add the onion to the same skillet and sweat 4-5 minutes over medium heat until soft and translucent.
4
Toast
Stir in the remaining 1 tbsp butter, rice, cinnamon, and allspice; toast 2 minutes over medium heat until grains turn translucent.
5
Simmer
Pour in the chicken stock, add the currants and salt, return the chicken, bring to a boil, cover, and simmer on low 15 minutes until the liquid is absorbed and rice is tender.
6
Rest
Remove from heat and let the covered pilaf rest 5 minutes so the rice finishes steaming.
7
Toast almonds
Toast the almonds and pine nuts in a dry pan over medium-low heat 2-3 minutes, shaking often, until golden.
8
Plate
Fluff the pilaf with a fork, mound onto a plate, scatter with the toasted almonds, pine nuts, and parsley, and finish with black pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chicken thigh
- 1 cup190g basmati rice
- 3 tbsp42g butter
- 1/2 cup80g onion
- 2 tbsp28g butter, for the rice
- 2 cup480ml chicken stock
- 2 tbsp20g currants
- 2 tbsp18g almonds
- 2 tsp6g pine nuts
- 1/2 tsp1/2 tsp cinnamon-ground
- 1/4 tsp1/4 tsp allspice
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 tbsp6g parsley, for garnish
