Turkish Chicken Pilaf w/ Almonds

Bee's Baking - Turkish Chicken PilafAdapted from 1000 Best Recipes from Australian Women’s Weekly

Ingredients

500g chicken breast, in bite-size chunks
30g butter
20g (4 cloves) garlic, minced
1 large brown onion, diced
40g currants
1 long red chilli, finely chopped
1 teaspoon allspice
½ teaspoon cinnamon
3 anchovies, roughly chopped
1 cup (250ml) water
2 cups (500ml) chicken stock
300g or 1½ cups (raw weight) basmati rice
45g slivered almonds
Salt and pepper, to taste
Parsley, to serve

Method

  1. Melt a third of the butter in a pan. Add chicken and cook in batches before setting aside.
  2. Melt remaining butter in a pan. Add garlic, almonds, and onion and cook until onion is soft.
  3. Add spices, anchovies, and currants. Cook, stirring for 2 minutes until fragrant.
  4. Add the uncooked rice and cook for another 2 minutes.
  5. Add the stock and water, then bring the mixture to the boil then reduce the heat.
  6. Allow the mixture to simmer, covered, for about 20 minutes or until rice is just tender.
  7. Stir chicken into the pilaf mixture and cook, covered, until heated through.
  8. Serve pilaf sprinkled with chilli and parsley.

Nutritional Information

– Recipe yields 5 servings
– Each serving (no rice) contains ~500 calories, 61g carbs, 33g protein, and 10g fat

 

Advertisements

Comments and Questions

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: