Chicken Pilaf With Dill Pine Nuts Recipes

CHICKEN PILAF WITH DILL & PINE NUTS

Steps:

• Rinse the rice until the water runs clear, then drain. Heat the oil in a medium pan and fry the onion for 5 mins. Stir in the chicken, allspice and tomato purée, and cook for 2 mins more. Add the rice, stock and half the dill, then bring to a boil. Cover, reduce heat slightly and simmer for 8 mins.
• Stir in the beans and cook for 2-3 mins more until the rice is cooked and liquid has been absorbed. Stir in the pine nuts and remaining dill with some seasoning.

CHICKEN PILAF WITH NUTS AND CURRANTS

Steps:

• sprinkle 1/2 teaspoon of salt and black pepper all over chicken, in large nonstick skillet heat half of olive oil over med-high heat, brown chicken about 10 minutes, transfer to plate, pour off fat from pan.
• add butter and remaining olive oil to pan, heat until butter foams, add onion and garlic, cook 2 minutes. stir in almonds and currants, cook, stirring until nuts darken about 3 minutes. add rice, allspice, cinnamon, cumin, and remaining salt, cook for 2 minutes, stirring to coat grains.
• add stock and 1 1/4 cups water.
• nestle chicken in rice mixture, bring to a boil. reduce heat to low, cover and cook until rice is tender and juices from chicken run clear when chicken is pierced, about 30 minutes.
• remove from heat, let stand covered for 10 minutes. fluff rice with fork.
• sprinkle with dill (if using) and serve.

CHICKEN PILAF WITH PINE NUTS AND CURRANTS

Steps:

• Chop chicken into bit size pieces. Sprinkle 1/2 tsp of the salt and pepper all over chicken.
• In large nonstick skillet, heat half of the oil over medium-high heat; brown chicken, about 10 minutes. Transfer to plate; pour off fat in pan.
• Add butter and remaining oil to pan; heat until butter is foaming. Add onion and garlic; cook for 2 minutes. Stir in pine nuts and currants; cook, stirring, until the pine nuts are browned, about 3 minutes (watch carefully as they can go from brown to burnt very quickly).
• Add rice, allspice, cumin and remaining salt, cook for 2 minutes, stirring to coat rice.
• Add the chicken stock. Place the chicken on top of the rice mixture, bring to a boil.
• Reduce heat to low to very low (depending on heat of your stovetop), cover and cook until rice is tender, about 20 - 30 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff rice with fork.