Turkish Chicken Pilaf w/ Almonds

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


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


  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



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