Seasoned Pilaf of Roasted Chicken Recipe

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Seasoned Pilaf of Roasted Chicken
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Ingredients
15
Count
Nutrition
657
Calories
Total time
80
Minutes
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Ingredients:

Directions:

  1. Place the basmati rice in a large bowl with 1 teaspoon of the salt and enough hot water to cover.
  2. Let sit 1 hour.
  3. In a large skillet, heat 1 tablespoon of the oil and 1 tablespoon of the butter over medium heat.
  4. Add the onions, cook and stir until golden, about 7 minutes.
  5. Remove the onions and set aside.
  6. In the same skillet, add another 1 tablespoon of the oil and 1 tablespoon of the butter.
  7. Place the chicken pieces into the skillet, and season with salt and pepper to taste.
  8. Begin to brown the chicken on both sides.
  9. When the chicken starts to brown add the cinnamon and chicken broth.
  10. Turn the heat to medium-low, cover and cook for 35 minutes until the chicken is tender.
  11. Transfer the chicken to a plate to cool and remove the skin and thigh bones.
  12. Reserve the cooked chicken broth.
  13. Drain the barberries and place in a small saucepan with 1/2 cup of the reserved chicken stock and sugar.
  14. Bring to a boil and boil for 5 minutes, until the mixture begins to slightly thicken.
  15. Add the saffron mixture and set aside.
  16. Fill a 5-quart saucepan, three-quarters-full with water.
  17. Bring to a boil, add 1 teaspoon of the remaining salt and the drained basmati rice.
  18. Cook on high for 7 minutes, stirring occasionally.
  19. Drain the rice in a colander and rinse with cold water several times.
  20. Remove the bones from the cooked, cooled chicken.
  21. Set aside.
  22. In the same 5-quart saucepan, melt 1 tablespoon of the remaining oil and 1 tablespoon of the remaining butter.
  23. Layer evenly one-third of the rice, one-third of the chicken, one-third of the barberry mixture, and 1 tablespoon of the cumin seeds.
  24. Repeat these layers until finished.
  25. Put 2 layers of paper towels over the top of the pot and cover.
  26. Cook for 10 minutes on medium heat and then 35 minutes on low heat.
  27. When finished, carefully remove the lid and paper towels, watching out for steam.
  28. Fluff and mix the rice and chicken mixture together.
  29. Add the remaining oil and butter and fluff well.
  30. To serve, spoon onto the center area of a serving plate, creating a peaked mound.
  31. Garnish with a sprinkle of the almonds and pistachios over the top and sides of the pilaf.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 657.22 Kcal (2752 kJ)
Calories from fat 316.92 Kcal
% Daily Value*
Total Fat 35.21g 54%
Cholesterol 30.53mg 10%
Sodium 1243.13mg 52%
Potassium 299.49mg 6%
Total Carbs 81.75g 27%
Sugars 20.35g 81%
Dietary Fiber 6.98g 28%
Protein 9.05g 18%
Vitamin C 4.9mg 8%
Vitamin A 0.1mg 5%
Iron 52.9mg 294%
Calcium 92mg 9%
Amount Per 100 g
Calories 265.83 Kcal (1113 kJ)
Calories from fat 128.18 Kcal
% Daily Value*
Total Fat 14.24g 54%
Cholesterol 12.35mg 10%
Sodium 502.81mg 52%
Potassium 121.13mg 6%
Total Carbs 33.07g 27%
Sugars 8.23g 81%
Dietary Fiber 2.82g 28%
Protein 3.66g 18%
Vitamin C 2mg 8%
Vitamin A 0.1mg 5%
Iron 21.4mg 294%
Calcium 37.2mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.3
    Points
  • 18
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sodium

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