Turkish pilaf with chicken, onion and almonds

Recipe from: 1 june 2010
pilaf

Ingredients 13
Servings 4
Time 15 mins

Ingredients

  • 60
    g
    butter
  • 500
    g
    chicken strips (I use Elgin thigh fillets)
  • 1
    large brown onion , sliced thinly
  • 4
    cloves
    garlic, crushed
  • 1/3
    cup
    slivered almonds
  • 1
    tsp
    ground allspice
  • 1/2
    tsp
    ground cinnamon
  • 3
    drained anchovies, chopped coarsely
  • 2
    Tbs
    dried currants
  • 1 1/2
    cup
    basmati rice
  • 2
    cup
    chicken stock
  • 1
    cup
    water
  • 1
    red pepper cut into strips
 

Method

30 mins
 
Melt 1/3 of the butter in a large sauce pan; cook the chicken in batches until just cooked through.

Melt remaining butter in the same pan; cook onion, garlic and nuts, stirring, until onion softens.

Add spices, anchovies, pepper and currants; cook stirring, 2 minutes.

Add rice; cook, stirring, 2 minutes.

Add stock and water; bring to a boil.

Reduce heat; simmer, covered tightly, 20 minutes or until rice is just tender.

Stir chicken into pilaf mixture; cook, covered, until heated through.
 

Read more on: poultry  |  sauté
 

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