Chicken And Rice Pilaf With Orange Spices Recipes

CHICKEN AND RICE PILAF WITH ORANGE & SPICES

Steps:

• Soak the basmati in a bowl of cold water for 30 minutes, then rinse well under cold water until the water runs clear and all the starch has been washed off.
• While the rice is soaking, preheat your oven to 160C
• Heat 3 tablespoons of olive oil in the Le Creuset 30cm buffet casserole over medium heat. Sauté the chicken pieces until golden brown then set aside.
• Melt the butter to the pan set over low heat and add the onions, carrot, cinnamon, star anise and 3 thyme stalks and cook until the onions are translucent. About 5 minutes. Put the lid on the buffet casserole for most of the cooking time to create moisture.
• When the onions have softened, add the spices and garlic and cook for about a minute until fragrant. Deglaze the pan with the half a cup of orange juice scraping down any bits stuck to the bottom. Add the marmalade and cook until almost all the liquid has evaporated.
• At this point add the rinsed and drained rice and toss to coat for a minute. Add the hot chicken stock and orange zest, increase the heat to medium/high and bring this to a rolling boil and cook for exactly 2 minutes after it starts boiling. Add the chicken back in and lightly toss to evenly distribute. Put the lid on and put the casserole into the oven and cook for 25 minutes. Remove and let it rest for 5 minutes.
• Fluff the pilaf up with a fork whilst marvelling at how perfectly separate the rice grains are and remove the cinnamon, star anise pods and thyme stalks and scatter the chopped parsley over the pilaf along with any other chopped nuts you might like (optional). Serve while still hot.

ONE-TRAY CHICKEN WITH RICE PILAF

Steps:

• For the chicken: Preheat the oven to 450 degrees F.
• Put the chicken, garlic, potatoes, lemon, onion, oil, herb and spice mix in a large bowl and toss thoroughly to coat everything.
• Spread the mixture on a sheet tray and cook until the chicken is cooked through to 160 degrees F, about 30 minutes. Cook pork to 150 degrees F and beef to desired doneness, 125 degrees F for medium rare.
• For the rice pilaf: Meanwhile, heat a small saucepan over medium heat. Add the rice and oil and toast the rice for 1 minute. Add the onion and cook, stirring, 1 minute more. Add the stock or water and a pinch of salt and bring to a simmer. Cover and simmer until the liquid is absorbed, about 18 minutes. Shut off the heat and let the pilaf sit for a couple of minutes. Fluff with a fork and serve with the chicken and vegetables.

ORANGE RICE PILAF

Steps:

• In a 3-qt. saucepan, saute celery, onion and orange zest in butter until tender but not brown. Add salt. Combine orange juice and water; add to celery mixture. Bring to a boil. Stir in the rice. Remove from the heat; cover and let stand for 10 minutes. Fluff with a fork.

TOMATO AND COCONUT CHICKEN OVER SPICED RICE PILAF

Steps:

• For the rice: Soak the rice in 4 cups of cold water for 30 minutes.
• For the chicken: Meanwhile, in a large skillet, heat the oil over medium-high heat. Arrange the chicken on a baking sheet in a single layer. Season all sides of the chicken with salt. When the oil begins to smoke lightly, use a pair of metal tongs to carefully add the pieces, skin-side down, to the oil. Do not crowd the skillet. Lower the heat to medium and cook until the skin is browned, 5 to 8 minutes. Flip the chicken and brown the other side, another 5 to 8 minutes. Transfer the chicken pieces to a clean baking sheet and set aside.
• In the same skillet, add the garlic and onions. Add the red pepper flakes and some salt and cook, stirring frequently, until the garlic and onions turn light brown, 5 to 8 minutes. Add the coconut milk, tomatoes and bay leaves and bring to a simmer. Arrange the chicken pieces skin-side up in a single layer in the sauce. Pour any juices into the sauce as well. Lower the heat and simmer until the chicken is cooked through, 30 to 35 minutes. Discard the bay leaves. Taste for seasoning. Keep warm.
• To cook the rice: While the chicken is cooking, heat the oven to 250 degrees F.
• On a baking sheet, combine the cumin, fennel, cayenne and cinnamon stick. Lightly toast the spices in the oven, 1 to 2 minutes. Set aside.
• Heat a large Dutch oven over medium heat and add the butter and onion. Season with salt and cook until the onion is translucent but not browned, 5 to 8 minutes. Stir in the spices. Drain the rice, reserving the soaking water. Stir in the rice and cook until you hear it crackling, 1 to 2 minutes. Gently stir in the reserved water. Season with salt and bring to a simmer over medium heat. Cover and cook until the water has been absorbed and the rice is fluffy, about 15 minutes. Remove from the heat and allow the rice to rest for 5 to 10 minutes before "forking" it gently onto plates. Spoon the chicken and sauce over the rice and serve.