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Chicken Pilaf With Pine Nuts and Currants

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“This was a Canadian Living recipe which I have tinkered with to my taste. My grandmother used to make pilaf with pine nuts and currants - this tastes pretty much like it with the addition of the chicken!”

Ingredients Nutrition


  1. Chop chicken into bit size pieces. Sprinkle 1/2 tsp of the salt and pepper all over chicken.
  2. In large nonstick skillet, heat half of the oil over medium-high heat; brown chicken, about 10 minutes. Transfer to plate; pour off fat in pan.
  3. Add butter and remaining oil to pan; heat until butter is foaming. Add onion and garlic; cook for 2 minutes. Stir in pine nuts and currants; cook, stirring, until the pine nuts are browned, about 3 minutes (watch carefully as they can go from brown to burnt very quickly).
  4. Add rice, allspice, cumin and remaining salt, cook for 2 minutes, stirring to coat rice.
  5. Add the chicken stock. Place the chicken on top of the rice mixture, bring to a boil.
  6. Reduce heat to low to very low (depending on heat of your stovetop), cover and cook until rice is tender, about 20 - 30 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff rice with fork.

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