Chicken Pilaf With Nuts and Currants

Chicken and rice cook together in a fragrant mix of traditional eastern Mediterranean flovourings. Serve with flatbread, yogurt and a lettuce-and-onion salad dressed with lemon juice and olive oil. Canadian Living Magazine.

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• 3⁄4 teaspoon salt
• 1⁄2 teaspoon black pepper
• 3  lbs chicken pieces, skinned
• 2  tablespoons extra virgin olive oil
• 1  tablespoon butter
• 1  onion, chopped
• 1  garlic clove, minced
• 1⁄2 cup  slivered almonds or 1⁄2 cup pine nuts
• 1⁄4 cup currants
• 1 1⁄2 cups basmati rice or 1 1⁄2 cups long-grain rice
• 1⁄4 teaspoon ground allspice
• 1⁄4 teaspoon cinnamon
• 1⁄4 teaspoon cumin
• 1  cup  chicken stock
• 2  tablespoons fresh dill, chopped (optional)

Directions

1. 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.
2. 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.
3. add stock and 1 1/4 cups water.
4. 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.
5. remove from heat, let stand covered for 10 minutes. fluff rice with fork.
6. sprinkle with dill (if using) and serve.