Chicken Pilaf With Nuts And Currants Recipes

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CHICKEN PILAF WITH NUTS AND CURRANTS



Chicken Pilaf With Nuts and Currants image

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.

Provided by daisygrl64

Categories     One Dish Meal

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 15

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)

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.

Nutrition Facts : Calories 617.6, Fat 33.7, SaturatedFat 8.6, Cholesterol 109.8, Sodium 463, Carbohydrate 45.7, Fiber 3.5, Sugar 6.3, Protein 32.8

CURRANT-AND-ALMOND PILAF



Currant-and-Almond Pilaf image

Try this currant-studded pilaf as a side with our Chicken Cutlets with Herb Butter.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 6

1 tablespoon butter
1 cup long-grain white rice
1 1/2 cups water or reduced-sodium chicken broth
1/4 cup currants
2 tablespoons toasted sliced almonds
Coarse salt and ground pepper

Steps:

  • In a small saucepan, melt butter over medium. Add rice. Cook, stirring, until lightly toasted, about 5 minutes. Add water or reduced-sodium chicken broth and bring to a boil.
  • Reduce heat to low, cover, and cook until tender, about 15 minutes. Remove pan from heat and let stand, covered, 5 minutes. Stir in currants and almonds. Season with coarse salt and ground pepper.

Nutrition Facts : Calories 246 g, Fat 5 g, Fiber 1 g, Protein 6 g

RICE AND CHICKEN PILAF WITH DRIED CURRANTS AND TOASTED ALMONDS



Rice and Chicken Pilaf with Dried Currants and Toasted Almonds image

Categories     Chicken     Rice     Sauté     Low Fat     Kid-Friendly     Quick & Easy     Currant     Dried Fruit     Almond     Cinnamon     Simmer     Bon Appétit     Small Plates

Yield Makes 4 (main-dish) servings

Number Of Ingredients 9

1 tablespoon olive oil
1 onion, cut through root end into 1/4-inch-thick wedges
12 ounces skinless boneless chicken thighs, cut crosswise into 1/4-inch-wide strips
1 garlic clove, minced
1 1/2 cups arborio rice or medium-grain white rice
1/4 cup dried currants
2 cinnamon sticks, broken in half
4 cups canned low-salt chicken broth
2 tablespoons sliced almonds, toasted

Steps:

  • Heat oil in heavy large deep skillet (preferably nonstick) over medium-high heat. Add onion and sauté until golden, about 5 minutes. Sprinkle chicken with salt and pepper. Add chicken and garlic to skillet; sauté until chicken is no longer pink, about 4 minutes. Stir in rice, currants, and cinnamon sticks. Add broth and bring to boil. Reduce heat to low; cover and cook until rice is tender and most liquid is absorbed, about 20 minutes. Season with salt and pepper. Transfer to bowl. Discard cinnamon. Sprinkle with almonds.

RICE PILAF WITH CURRANTS AND PINE NUTS



Rice Pilaf With Currants and Pine Nuts image

This is the rice recipe that I got from my husbands grandmother and made a few changes to it. I won 2nd place in a recipe contest once with this recipe. This is my grandkids favorite recipe to go with my Flank Steak with Red Wine Sauce. It can be made with chicken broth if serving with chicken. I prefer the beef broth flavor the most.

Provided by neilbur

Categories     Long Grain Rice

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 cup long grain rice
2 tablespoons margarine
10 ounces beef broth (1 soup can)
3/4 cup water
1/4 cup currants
2 tablespoons toasted pine nuts

Steps:

  • Melt butter in skillet. Add the rice and brown till slightly golden. Add broth and water carefully. Add the currants, bring to a boil and cover and cook on low heat for about 45 minute to an hour. Don't peek at it. Serve with the pine nuts on top.

Nutrition Facts : Calories 190.8, Fat 6.4, SaturatedFat 0.8, Cholesterol 0.5, Sodium 413.2, Carbohydrate 29.5, Fiber 0.9, Sugar 4.2, Protein 4.1

CHICKEN LIVER PILAF



Chicken Liver Pilaf image

Make and share this Chicken Liver Pilaf recipe from Food.com.

Provided by evelynathens

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

2 cups long-grain rice
5 cups water
1 chicken stock cube
1 medium onion, minced (about 3/4 cup)
10 ounces chicken livers
8 ounces butter
2 tablespoons currants or 2 tablespoons raisins
2 tablespoons pine nuts (I often sub toasted, slivered almonds)
1 teaspoon cumin
1/2 teaspoon allspice
1/4 teaspoon cinnamon
salt and pepper

Steps:

  • Cook the livers in 1 tblsp of the butter, and when firm outside, cool and mince into small cubes.
  • Saute the onion and livers in the remaining butter.
  • Add the rice and stir to coat the rice with fat.
  • Cook like this for 2 minutes, stirring occasionally.
  • Add the water, currants, pine nuts and spices and bring to the boil.
  • Cover and cook for about 20 minutes, when all the water has been absorbed and the rice is cooked.
  • Remove lid of pan, cover with a clean dish towel and replace lid.
  • Allow to steam for 10 minutes.
  • Remove lid and fluff rice with a fork.
  • Note: if you have chicken stock, replace the water with that and forego the stock cube.

Nutrition Facts : Calories 885.1, Fat 53.2, SaturatedFat 30.7, Cholesterol 368.5, Sodium 678.3, Carbohydrate 81.5, Fiber 2.2, Sugar 4.5, Protein 20.5

CHICKEN PILAF WITH PINE NUTS AND CURRANTS



Chicken Pilaf With Pine Nuts and Currants image

This was a Canadian Living recipe which I have tinkered with to my taste. My grandmother used to make pilaf with pine nuts and currants - this tastes pretty much like it with the addition of the chicken!

Provided by Semra22

Categories     Chicken Breast

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 lbs boneless skinless chicken breasts
1 onion, chopped
1 garlic clove, minced
2 tablespoons extra virgin olive oil
1 tablespoon butter
1/4 teaspoon allspice
1/4 teaspoon cumin
3/4 teaspoon salt
1/2 teaspoon pepper
3 cups low sodium chicken broth (reduce salt to 1/4 tsp if you are using regular stock)
1 1/2 cups long grain rice (I like Uncle Ben's converted)
1/2 cup pine nuts
1/4 cup 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.

Nutrition Facts : Calories 770, Fat 25.6, SaturatedFat 4.8, Cholesterol 139.3, Sodium 664.1, Carbohydrate 69.8, Fiber 2.6, Sugar 8.2, Protein 64

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