Seasoned Pilaf of Roasted Chicken |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Ingredients:
2 cups basmati rice |
2 teaspoons salt, divided |
4 tablespoons oil, divided |
4 tablespoons butter, divided |
1 large onion, halved and thinly sliced |
6 chicken thighs |
1/4 teaspoon cinnamon |
1 (8 ounce) can chicken broth |
1/2 cup barberries (tart sweet fruit; substitute currants or dried cranberries, soaked in hot water) |
2 tablespoons sugar |
1 pinch saffron, diluted in 1 tablespoon hot water |
2 tablespoons cumin seeds |
1/4 cup toasted almond, for garnish |
1/4 cup shelled pistachios, halved,for garnish |
salt and pepper |
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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