Makes 4 Servings
Chicken thighs instead of chicken breasts guarantee tender, juicy morsels of meat. I prefer golden raisins in this pilaf because they are plumper and a little less sweet than dark ones, although either can be used. (Both are made from Thompson seedless grapes, but they are dehydrated by a difference process.) Or, if preferred, substitute diced dried apricots. With steamed green beans or broccoli, this pilaf is hearty enough to be a main dish.
3 tablespoons extra virgin olive oil
1 medium onion, cup into 1/4-inch wedges
1 pound boneless, skinless chicken thighs (about 6),
cut into 1/2-inch pieces
1 garlic clove, minced
4 cups reduced-sodium chicken broth
2 teaspoons Madras-style curry powder
Kosher salt and freshly ground black pepper
1-1/2 cups uncooked Baldo, Arborio, or other
medium-grain white rice
1/2 cup golden raisins
1 cinnamon stick
1/2 cup sliced natural (skin-on) almonds, toasted
1. Heat the oil in a large wide saucepan or deep skillet. Add the onion; cook, stirring, over medium-low heat, until golden, about 10 minutes. Add the chicken and garlic. Sauté until the chicken is no longer pink, about 5 minutes.
2. Meanwhile, heat the chicken broth almost to a boil.
3. Sprinkle the chicken with the curry powder and salt and pepper; cook, stirring, for 1 minute. Stir in the rice, raisins, and cinnamon stick until blended. Add the hot chicken broth. Heat to a boil; stir once. Cook, covered, until almost all the liquid is absorbed, about 15 minutes.
4. Sprinkle the pilaf with the toasted almonds and serve.
The Amazing World of Rice
with 150 Recipes for Pilafs, Paellas, Puddings, and More
by Marie Simmons
Paperback, 288 pages
Price: $19.95; $29.95 (CAN)
Recipe reprinted by permission.
This page created February 2003
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