Chicken Pilaf with Nuts and Raisins
  • Difficulty: Easy
Servings: 6 yield(s)
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Ingredients
  • tsp salt
  • 1/2 tsp tsp black pepper
  • 6 chicken thighs (bone in, skin on)
  • 2 tbsp sunflower or grapeseed oil
  • tbsp butter
  • medium Onion
  • 1 garlic clove (chopped)
  • 1/2 cup almonds or hazelnuts (chopped)
  • 1/2 cup raisins or dried cranberries
  • 1-1/2 cup basmati or long grain white rice
  • 2 tbsp Clever Crow Asian six spice
  • cup chicken stock
Instructions
  1. Sprinkle ½ tsp of sea salt and pepper all over chicken. In large non-stick skillet (with a lid), heat 1 Tbs the oil over medium-high heat. Brown chicken, about 5 minutes for each side . Transfer to plate; pour off fat in pan.
  2. Add butter and remaining oil to pan; heat until butter is foaming.
  3. Add onion and garlic; cook for 2 minutes. Stir in nuts and raisins, cook, stirring, until nuts darken, about 3 minutes.
  4. Add rice, Chinese 6 spice and remaining salt; cook for 2 minutes, stirring to coat grains.
  5. Add stock plus 1 and a 1/4 cup water. (if you don’t have stock, then your total water will need to be 2+1/4 cups) Nestle chicken thighs in rice mixture; bring to boil. Reduce heat to low, cover, and cook until rice is tender and juices run clear when chicken is pierced, about 30 minutes.
  6. Remove from heat; let stand, covered, for 5 minutes. Enjoy!
Recipe Notes

Substitute Ras el Hanout or Vadouvan curry for the Asian six spice.